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ANNING 
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PRESENTED BY 







CANNING AND PRESERVING 



Canning and Preserving 



BY 

MRS S T RORER 

AUTHOR OF MRS RORER's COOK BOOK HOME CANDY MAKING 

HOT WEATHER DISHES ETC 

PHIWC*PAL OF PHILADELPHIA COOKING SCHOOL 



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PHILADELPHIA 

ARNOLD AND COMPANY 

SANSOM STREET 






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Copyright, 1887, by Mrs. S. T. Rorbr 
All Rights R«served 



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MADE BY 

GEORGE H BUCHANAN AND COMPANY 

420 SANSOM STRBBT 48© 



CONTENTS 

Preface 8 

Canning ..... 9 

Preserving . . . . 19 

Marmalades or Jams . . , 29 

Butters . . . . -33 

Fruit Jellies .... 34 

Dried Fruits . . . . .40 

Syrups ..... 43 

Pickling . . . . .47 

Catsufs ..... 62 

Flavored Vinegars . . . .66 

Powders and Dried Herbs . . 68 
Index ...... 75 



Digitized by the Internet Archive 
in 2011 with funding from 
The Library of Congress 



http://www.archive.org/details/canningpreservinOOrore 



PREFACE 



In this age of adulteration we know not what we 
eat, and as canning is so simple an operation, it is 
unfortunate that so many people use food put up at 
factories, consequently the author sends this little book 
out as a missionary, with a wish that it may remedy 
this evil, and prove both helpful and acceptable. 

The maxim that "practice makes perfect" applies 
admirably to preserving. While the recipes contained 
herein are as simply and explicitly described as possi- 
ble, to insure perfect success time must not be con- 
sidered and the greatest care taken. 

SARAH T. RORER 



CANNING 



Canning is an improvement upon the old-fashioned method 
of preserving pound for pound in sugar. It retains more 
of the fresh and natural flavor, is far less troublesome to 
prepare, and more economical. All fruits may be canned 
with or without sugar, as the sugar takes no part whatever 
in the preservation. For flavoring ice creams and water- 
ices it is desirable to can the fruits without sugar. Choose 
only perfectly sound and fresh fruits. It is false economy 
to purchase fruits on the verge of decay, even at very 
reduced rates, as they quickly ferment after canning, and 
you not only lose fruit, sugar, and labor, but very often 
the jars as well. 

All large fruits after paring should be immediately 
thrown into cold water to prevent discoloration, then 
boiled in clear water until tender, then again in the syrup 
as directed in the recipes following. 

Small fruits retain their shape more perfectly if 
sugared one or two hours before cooking. 

Large-mouthed glass jars, with pulp-lined or glass 
tops only, should be used. They should be thoroughly 
heated before filling, filled quickly, through a wide-mouthed 

9 



10 CANNING AND PRESERVING 

funnel to overflowing, a silver spoon-handle should be passed 
around the inside of the jar to break any air bubbles that 
may be there, and the tops put on without delay. Stand 
the jars while filling on a folded towel to prevent breakage. 
After sealing, stand the jars in the kitchen out of a draft over 
night. In the morning the covers should again be tightened, 
as the glass will contract after cooling, and put them away 
in a cool, not cold, dry, dark closet. In a week examine 
each jar carefully without shaking or disturbing more than 
necessary, If you find the lids slightly indented, the con- 
tents free from air bubbles, and the liquid settled, you may 
rest assured they will keep. If you find the opposites, 
open the jars immediately to prevent bursting. This fruit 
may be re-cooked and used at once, but is never satisfac- 
tory if again canned. Use only the best granulated sugar. 
Fruit canned with sugar of an inferior quality is never 
clear, and is also more liable to ferment. 

The surplus juice that exudes from small fruits such as 
strawberries, raspberries and plums, may be strained and 
boiled for jelly. 

A porcelain-lined kettle, rather broad than deep, is 
best. Copper or brass must be thoroughly cleansed with 
salt and vinegar, and even then the articles are more or 
less imbued with verdigris, that is produced in them by the 
action of the acids. 

Small oil or gas stoves are most convenient for canning, 
preserving or jelly making, the kettle being immediately 
over an even and intense heat, the contents boil quickly, 
thus retaining color and flavor. 

If the directions are carefully followed, and there is 
not too large a quantity cooked or scalded at one time to 
prevent careful management of each jar, not one can in a 
hundred will be lost. 



CANNING AND PRESERVING 11 

FRUITS 

APPLES 

i pound of sugar The juice and rind of one lemon 
4 pounds of apples i quart of water 

Take fine, ripe golden or hollow-cored pippins or bell-flow- 
ers. Pare, core, and throw them into cold water. When 
you have sufficient to fill one or two jars, lift them carefully 
from the water, weigh, then put them in a porcelain-lined 
kettle, cover with boiling water, bring quickly to boiling- 
point, and then stand them over a moderate fire, where 
they will scarcely bubble, until tender. While they are 
cooking, put the sugar and water into another kettle, stir 
with a clean wooden spoon until the sugar is thoroughly dis- 
solved, add the grated yellow rind and the juice of the 
lemon, boil three minutes. With a perforated skimmer lift 
the apples from the water, hold a moment until drained, and 
then slide them carefully into the boiling syrup, continue 
until the bottom of the kettle is covered, boil until the 
apples are sufficiently tender to admit a straw, then lift 
them carefully and slide one at a time into the jar, and 
finish as directed. 

APPLES WITH QUINCES 

To every four pounds of apples allow one pound of 
quinces. Pare, core, quarter, and can the same as in pre- 
ceding recipe. 

APPLES WITH PINEAPPLE 

4 pounds of apples i^ pounds of sugar 

i good-sized pineapple i quart of water 

Pare, core, and quarter the apples. Pare the pineapple, 
and with a silver knife carefully remove the eyes, then grate 



12 CANNING AND PRESERVING 

it. Cover the apples with boiling water, bring quickly to 
a boil, then simmer gently for five minutes. Put the sugar 
and water in another kettle, stir constantly until the sugar 
is dissolved, then add the grated pineapple, and bring the 
whole to boiling-point. Lift the apples, drain, and slide 
them carefully into the syrup. Simmer until the apples are 
tender, and can as directed. 
These are delicious. 

APRICOTS 

Proceed precisely the same as for canned Apples, omitting 
the lemon. 



BLACKBERRIES 

To every pound of blackberries allow a quarter-pound of 
sugar. Put the berries in a porcelain-lined kettle, cover 
them with the sugar, and let stand one or two hours, then 
place over a moderate fire, and bring to boiling-point. 
Skim, and can immediately as directed. 

CHERRIES 
Stone the cherries ; and, if pie or morello cherries, allow a 
half-pound of sugar to every pound of cherries. If ox- 
hearts, a quarter-pound of sugar. Proceed the same as for 
Blackberries. 

CURRANTS 

Stem the currants, and to every pound allow three-quarters 
of a pound of sugar. Cover the currants with the sugar 
and let them stand two hours, then put them in a porcelain- 
lined kettle and bring quickly to boiling-point. Do not 
stir. Skim, and can quickly as directed. 



CANNING AND PRESERVING 13 

CURRANTS AND RASPBERRIES 
To every quart of the large red raspberries allow a half- 
pint of currant-juice and a half-pound of sugar. Put the 
berries in a porcelain- lined kettle, add the juice and sugar, 
bring to boiling-point, and can. 

DAMSONS 
Stem and wash the damsons, and to every five pounds al- 
low three pounds of sugar. Cover the damsons with the 
sugar and let stand four hours or over night. Put them in 
a porcelain-lined kettle, cooking only sufficient to fill one 
jar at a time. Bring slowly to boiling-point, simmer until 
the damsons are soft without being broken. Skim, and can 
as directed. 

DEWBERRIES 
Dewberries are canned precisely the same as Blackberries. 

ELDERBERRIES 
To every four pounds of berries allow one pound of sugar. 
Finish, and can the same as Blackberries. 

GREENGAGES 
To every pound of greengages allow three-quarters of a 
pound of sugar. Wash the greengages in cold water, 
drain, and with a large pin puncture each one in four or 
five places. Then put a layer in the bottom of a bowl, 
sprinkle with sugar, then another layer of greengages, 
another of sugar, and so on until all is used. Cover and 
stand away over night. In the morning put them into 
a porcelain-lined kettle, bring quickly to boiling-point, 
skim, and can as directed, cooking only sufficient to fill one 
jar at a time. 

Yellowgages may be canned in precisely the same way. 



14 CANNING AND PRESERVING 

GOOSEBERRIES (Green) 

As these are usually canned for' pies, they are better sealed 
without sugar, that it may be added fresh at the time of 
useing. 

Stem, wash, and drain the gooseberries ; put them in 
a porcelain-lined kettle, bring quickly to boiling-point, and 
can as directed. 

GOOSEBERRIES (Ripe) 
Ripe gooseberries should be canned precisely the same as 
Blackberries, allowing a half-pound of sugar to each pound 
of gooseberries. 

HUCKLEBERRIES 

Huckleberries should be canned the same as Blackberries. 

PEACHES No. i 

4 pounds of peaches i pound of sugar 

i quart of water 

Pare thf peaches, remove the stones, and throw them into 
cold water. Put the sugar and water into a porcelain-lined 
kettle, stand it over the fire and stir constantly until the 
sugar is dissolved; drain the peaches, put them in the 
syrup, bring quickly to a boil, then stand on the back part 
of the fire, where they will scarcely bubble, until tender. 
When tender lift each piece carefully and arrange in the 
jars, then fill the jar quickly to overflowing with the syrup, 
seal, and stand aside to cool. 

PEACHES No. 2 

4 pounds of peaches i pound of sugar 

i quart of water 

Pare the peaches, remove the stones, and throw them into 
cold water. Stir the sugar into the water until thoroughly 



CA NNING A ND PRESER VING 15 

dissolved. Drain the peaches and arrange them nicely in 
the jars. Fill each jar two-thirds full with the syrup. 
Place some folded hay or straw in the bottom of a wash- 
kettle, stand the jars on top of this and pour around 
sufficient cold water to two-thirds cover the jars. Put a 
close cover on top of the kettle, and place on a moderate 
fire. As soon as the water around the jars thoroughly boils, 
remove one jar at a time ; if the fruit has settled leaving a 
space unfilled, fill up from another jar as need requires, 
adding sufficient liquor as well. Seal without delay, and 
stand aside to cool. 

PEARS 

Bartletts are best for canning. Pare, cut in halves, and 
with a pointed knife remove the core and blossom end. 
The stems may be left, as they look very pretty. Throw 
them at once into cold water to prevent discoloration. 
When you have pared sufficient to make one quart jar, 
about twenty-one halves, weigh them, allowing a quarter- 
pound of sugar to every pound of pears. Put the pears in 
a porcelain-lined kettle, cover with boiling water, and 
simmer gently until you can pierce them with a straw. Put 
the sugar and a pint of water into another kettle, stir until 
dissolved, then boil and skim. When the pears are tender, 
lift carefully with a skimmer and slide them into the syrup, 
simmer five minutes, can and seal as directed. 

PINEAPPLE 

With a silver knife pare the pineapples and carefully re- 
move the eyes. Then pick them into small pieces, rejecting 
the core. Weigh, and to every pound allow three-quar- 
ters of a pound of sugar. Put the sugar and pineapple 
together in a porcelain -lined kettle, bring quickly to 



16 CANNING AND PRESERVING 

boiling-point, then simmer over a moderate fire ten min- 
utes. Can as directed. 

Or, the pineapple may be grated instead of picked. 

PLUMS (Blue) 
Allow three-quarters of a pound of sugar to every pound of 
plums. Proceed as for Damsons. 

All large plums may be canned in the same manner, 
first pricking the skins to prevent cracking. 

QUINCES 

Pare, core, and quarter the quinces, or they may be cut 
into rings, throw them at once into cold water to prevent 
discoloration. Save the parings and the knotty pieces for 
jelly, being careful to reject the core and seeds, as they 
prevent the liquid from jellying. When you have pared 
sufficient to make one or two jars, take them from the 
water, put them in a porcelain-lined kettle, cover with boil- 
ing water, bring quickly to a boil, then stand on the back 
part of the fire where they will simmer gently, until you 
can pierce them with a straw. While they are cooking, put 
the sugar and water in another kettle, allowing a half-pound 
of sugar and a half-pint of water to each pound of quinces. 
Stir the sugar until dissolved, then boil and skim. Lift the 
quinces from the water, put them in the syrup, simmer ten 
minutes, and can as directed. If you are canning several 
jars, they should all be boiled in the same water, and this 
water saved to boil the skins for jelly. Of course, fresh 
syrup must be made for each lot. 

RASPBERRIES 

Select the large red berries, pick carefully and put into 
small glass jars, a layer of berries and a sprinkling of 



CANNING AND PRESERVING 17 

sugar, allowing to each pint of berries about two heaping 
tablespoonfuls of sugar. Finish precisely the same as 
Peaches No. 2 

STRAWBERRIES No. 1 

Can the same as Blackberries, using a half-pound of sugar 
to every pound of strawberries. 

STRAWBERRIES No. 2 

Can the same as Raspberries, allowing a half-pound of sugar 
to every pound of strawberries. 



VEGETABLES 

CANNED BEANS 

String the beans and cut them in several pieces lengthwise, 
throw into boiling water, boil rapidly fifteen minutes. 
Have the jars ready filled with warm water to slightly 
heat. Empty and fill quickly with the beans and adjust the 
rubbers. Cover the bottom of a wash-boiler with a rack 
or a roll of hay ; add a half teaspoonful of salt to each jar 
and fill with cold water. Stand in the boiler, half cover 
the jars with cold water, lay the tops on, cover the boiler 
and boil for one and a half hours. Lift one jar at a time, 
fasten and place to cooL 

CANNED LIMA BEANS 

Fill the jars full of very young uncooked beans, then fill 
them full of cold water, adjust the rubbers and lay on the 
tops. Place straw or hay in the bottom of a wash-boiler, 
place the jars on this, and pour in sufficient cold water to 
half cover them. Put the boiler over the fire, cover 



18 CANNING AND PRESERVING 

it closely with the lid, and boil steadily for three hours. 
Take up the jars, see that they are filled to overflowing, 
and screw on the covers as tightly as possible. Stand aside, 
where the air will not strike them, to cool. When cold, 
again screw the covers, and keep in a dark, cool place. 
Asparagus and peas may be canned in the same way. 
Asparagus requires one and a half hours' cooking, while 
peas must have at least three hours. 

CANNED CORN 

For this select fine, fresh corn. Remove the husk and silk, 
and carefully cut the corn from the cob. Pack into jars, 
pressing it down closely, and fill to overflowing. Put on 
the tops and screw them down. Place hay or straw in the 
bottom of a wash-boiler, stand the jars on top of this, and 
pour in sufficient cold water to half cover the jars. Cover 
the boiler tightly, and boil continuously for four hours, 
watching carefully that there is sufficient water to make a 
full volume of steam. When done, lift the jars and screw 
down the covers as tightly as possible, stand aside to cool. 
When cold, screw again, and keep in a dark, cool place. 

CANNED TOMATOES 

Scald the tomatoes and remove the skins. Put them in a 
porcelain-lined kettle, bring them slowly to a boil, and 
simmer thirty minutes. Put the tomatoes boiling hot into 
the jars, and seal. 

CANNED TOMATOES (Whole) 
Select small, smooth, sound tomatoes. Pack them without 
peeling into wide-mouthed jars, fill the jars with cold water, 
and finish precisely the same as Lima Beans, boiling only 
thirty minutes. Be sure that the cans are filled to over- 
flowing with boiling water before screwing on the tops. 



PRESERVING 



To preserve, use equal quantities of fruit and sugar, and 
cook sufficiently long to keep the fruit without being her- 
metically sealed. Use only sound fruit and the best white 
sugar. Prepare your fruit with care, weigh accurately, and 
work slowly. 

Small fruits should be cooked slowly forty minutes ; 
large fruits until you can pierce them with a straw. Put up 
the preserves in small jars or tumblers, and thereby prevent 
disturbing a larger quantity than is needed. 

Large fruit should be thrown into water to prevent dis- 
coloration, 

APPLES 

Pare and core fine, ripe pippins, and cut them into quar- 
ters. Weigh, and to each pound allow one pound of 
granulated sugar and a half-pint of boiling water, the 
grated rind of one and the juice of two lemons. Boil the 
sugar and water until clear (about three minutes), skimming 
the scum from the surface, add the juice and rind of the 
lemons, then the apples, and simmer gently until they 
are clear and tender, but not broken, then stand aside to 
cool. When cold, put them into jars, cover closely and 
stand in a cool, dark place for one week. At the end of that 
time turn them carefully into the kettle, bring them to 
boiling-point, and simmer for five minutes, then return 

to) 



20 CANNING AND PRESERVING 

them to the jars, cover closely with tissue paper brushed 
over with the white of an egg, and put in a dark, cool place 
to keep. 

Apples are more difficult to keep than any other fruit. 

CRAB APPLES 

Take Siberian crab apples when they are very ripe. Wash 
and drain ; do not remove the stems. Put them in a 
porcelain-lined kettle with sufficient boiling water to 
cover. Simmer very gently until the skin will peel off 
easily, then drain, peel and core them ; the cores must be 
extracted with a very small knife so as not to break the 
apples or remove the stems. Then weigh them, allow one 
and a quarter pounds of sugar, and a half-pint of 
water to each pound of crab apples. Put the sugar and 
water into a porcelain-lined kettle, and stir until the sugar 
is dissolved, then bring quickly to boiling-point, and skim. 
Put in the crab apples, and simmer gently until clear and 
tender, skimming the scum from the surface. When done, 
put into jars or tumblers, and stand away to cool. When 
cold, fasten the same as Apples. 

BLACKBERRIES 

Select the largest and finest berries. Pick them over and 
weigh them, and allow to each pound of berries a pound of 
sugar. Spread them out separately on flat dishes, sprinkle 
with the sugar, and stand aside for one hour; then put 
them in a porcelain-lined kettle with all the juice that may 
have exuded ; stand the kettle over the fire until the 
berries are slightly heated, then take them out one by one 
with a spoon and spread on the same flat dishes. When 
all are out, boil the syrup rapidly for five minutes, then 
add the berries, stand on the back part of the fire, where 



CANNING AND PRESERVING 21 

they cannot possibly boil, for about fifteen minutes. If they 
seem at all likely to break, take instantly from the fire, 
and stand aside to slightly cool. Then fill into tumbers 
or jars, and stand aside until perfectly cold. Fasten with 
tissue paper as directed. 

CHERRIES 

Take large, ripe morello cherries, stone them, saving all the 
juice that comes from them. Weigh, and to each pound of 
cherries allow a pound of sugar. Put a layer of cherries 
in the bottom of a bowl, then sprinkle over a little sugar, 
then more cherries and sugar, and so continue until all is 
used. Stand aside for two or three hours, then put them 
into a porcelain- lined kettle, bring quickly to a boil, and 
simmer and skim until the cherries are clear and the syrup 
thick. Lift carefully each cherry with a teaspoon and put 
into tumblers or jars, and stand aside to cool. When cold, 
fasten with tissue paper as directed. 

PRESERVED CITRON 
Pare off the outer skin, cut into halves, remove the seeds, 
then divide each half into a number of smaller pieces. Put 
them in a stone jar, add a half-cup of salt to every five 
pounds of citron. Cover with cold water and stand aside 
for five hours; then drain, and cover with fresh, cold 
water. Soak two hours, changing the water three or four 
times. Drain. Cover with boiling water, bring to boiling- 
point, and drain again. Make a syrup from two and a half 
pounds of granulated sugar and one and a half quarts of 
boiling water, boil and skim. When perfectly clear, put in 
the citron and simmer gently until you can pierce it with a 
straw. When tender, lift the pieces carefully with a skim- 
mer, place them on a large plate, and stand in the sun one 



22 CANNING AND PRESERVING 

or two hours to harden. Peel the yellow rind from one 
large lemon, add it to the syrup, then add the juice of two 
lemons, and a small piece of green ginger-root cut in thin 
slices. Boil gently for ten minutes, and stand aside until 
wanted. When the citron has hardened, put it cold into 
the jars, bring the syrup again to a boil, and strain it over 
the citron. 

Watermelon-rind and pumpkin may be preserved in 
the same manner. 

CURRANTS 
Currants may be preserved precisely the same as Cherries. 

White currants if properly done are delicious. 

DAMSONS 

One pound of granulated sugar to every pound of damsons. 
Pick the stems from the damsons, put them into stone jars 
with the sugar sprinkled between each layer of damsons. 
Cover the jars and stand them in a kettle of cold water ; 
bring slowly to boiling-point, and then simmer very gently 
until the damsons are tender without being broken. Pour 
off the juice and boil it rapidly fifteen minutes. Put the 
damsons carefully into tumblers or jars, strain the juice 
through a jelly-bag and pour it over. Stand aside to cool. 
When cold, cover the tops with tissue paper, brush over 
with the white of an egg y and stand aside to dry. Keep in 
a cool, dark place. 

DEWBERRIES 
Dewberries may be preserved precisely the same as Black- 
berries. 

GINGER 
Take green ginger-root, pare it carefully with a sharp knife, 
throwing each piece, as you finish it, into a pan of cold 



CANNING AND PRESERVING 23 

water. When all is finished, drain, put it in a porcelain - 
lined kettle, cover with cold water, and bring to boiling- 
point. Drain, throw it into cold water for a few moments, 
then cover again with boiling water, bring to a boil, drain, 
throw again into cold water. Again cover with boiling 
water, and simmer until the ginger is perfectly tender. 
Drain, and throw into cold water for an hour. To every pound 
of ginger allow one pound of sugar and one pint of water. 
Put the sugar and water in a porcelain-lined kettle and stir 
until the sugar is dissolved, then bring quickly to a boil. 
Beat the whites of two eggs in a half- cup of cold water until 
slightly frothy, then stir them into the boiling syrup. Boil 
and skim until clear, then stand aside to cool. Drain the 
ginger and dry it on a soft towel ; throw it in the syrup, and 
stand away for two days. At the end of that time drain the 
syrup from the ginger, boil, and when cool pour it again over 
the ginger. Stand aside for twenty-four hours. Repeat 
this every day for five days, the fourth day heating the 
ginger in the syrup. When finished, put it into jars and 
cover closely. 

GREENGAGES 

Weigh the greengages, and to each pound allow a pound of 
sugar. Put them in boiling water for a few moments, until 
the skins come off easily. Peel, and throw them into a 
large earthen bowl or jar, sprinkling the sugar between each 
layer of gages. Stand aside over night. In the morning 
pour off the juice carefully into a porcelain-lined kettle, 
bring quickly to a boil, skim it, and then add the gages. 
Simmer very gently, until tender and clear, about thirty 
minutes. Take them out one by one with a spoon and 
spread them on large dishes to cool. Boil the syrup a few 
minutes longer until thick. When the gages are cool, put 



24 CANNING AND PRESERVING 

them into tumblers or jars, pour over the boiling syrup, and 
seal, or tie up. 

Yellowgages, copper plums, prunes, and blue plums 
may be preserved in the same manner. 

GOOSEBERRIES (Green) 
Top and stem the gooseberries, wash in cold water, and 
drain. To every pound of gooseberries allow one and a 
quarter pounds of sugar and one and a half pints of water. 
Throw the gooseberries into a porcelain-lined kettle, cover 
with boiling water, and stand aside a few moments to scald. 
Put the sugar and water in another kettle to boil. As soon 
as its boils, skim and stand aside to cool. When the goose- 
berries feel tender, take them out carefully with a perforated 
skimmer, and slide them carefully into a pan of cold water. 
Let stand a few minutes, then lift them again with the 
skimmer and put them carefully into the syrup. Stand over 
a gentle fire and let simmer slowly for about twenty minutes 
or until they are quite clear. If the gooseberries seem 
likely to break, take them out carefully, and allow the syrup 
to boil a few minutes longer. When done, put carefully 
into jars or tumblers, and stand aside to cool. When cold r 
tie up as directed. 

HUCKLEBERRIES 

Wash and drain the huckleberries, then weigh, and to 
each pound allow three-quarters of a pound of sugar and 
the juice of half a lemon. Sprinkle one-half the sugar 
over the berries, and stand aside over night. In the 
morning drain off the juice, add the remaining sugar and 
the lemon -juice, and a half-pint of water, stir over the fire 
until the sugar is dissolved, bring quickly to a boil, skim, 
add the huckleberries, simmer gently until the berries are 



CANNING AND PRESERVING 25 

tender not broken, about thirty minutes. When done, put 
them in jars or tumblers, and stand aside to cool. When 
cold, tie up as directed. 

LEMONS 

Select one dozen small lemons that are very ripe, and of 
uniform size. With a silver knife scoop out a hole from 
the stem end, and with your little finger loosen the pulp 
from inside rind, being careful not to disfigure or break 
the rind. While doing this hold the lemon over a bowl 
that all the juice may be saved. After you have the pulp 
entirely loosened, pull it out leaving the rind of the lemon 
whole. Throw each as it is finished in a pan of cold 
water, then drain and put in a porcelain-lined kettle. 
Dissolve an even teaspoonful of salt in two quarts of boil- 
ing water, pour it over the rinds, and simmer gently until 
clear and nearly transparent, then drain, and throw them 
again in cold water for three hours, changing the water every 
hour, then stand them aside in the water over night. In 
the morning drain, and cover with boiling water, and 
simmer gently for one and a half hours, then drain, and 
weigh the rinds, and to every pound allow one pound of 
granulated sugar and a half-pint of water. Put the sugar 
and water in a kettle and stand over the fire, stir until the 
sugar is dissolved, then bring quickly to a boil and skim, 
add the lemon-rinds, and all the juice from the pulp. 
Simmer gently until the rinds are clear and tender, then 
take them out singly and spread on flat dishes and stand 
the syrup aside for two days. Then roll four dozen juicy 
ripe lemons, cut them in halves, and squeeze out all the 
juice. To each pint of this juice allow one and a quarter 
pounds of granulated sugar. Put both into a porcelain- 
lined kettle, and stir over the fire until the sugar is dissolved ; 



26 CANNING AND PRESERVING 

then boil rapidly for twenty minutes, or until a thick firm 
jelly. Try frequently, by placing a spoonful in a saucer, 
and standing it a moment in a cool place. If it congeals 
immediately, it is sufficiently done. Fill the lemon rinds 
with this jelly and stand aside over night to harden. Then 
put them with the open part downwards into glass jars, and 
pour over the syrup. Tie up as directed. 

Limes and oranges may be preserved in the same way. 

These are delicious. 

MULBERRIES 

4 pounds mulberries 4^ pounds sugar 

1 quart mulberry-juice 

For the juice : — Put one pound of mulberries and one gill 
of water in a porcelain-lined kettle, simmer gently until the 
mulberries are soft, then strain through a fine sieve, press- 
ing through all the juice. To this juice add the sugar, boil, 
and skim, then add the mulberries, and simmer very gently 
for fifteen minutes ; then stand aside over night to cool. 
In the morning, if the syrup has not jellied, boil again for 
fifteen minutes, being very careful not to break the mul- 
berries. Put into jars or tumblers, and stand aside to 
cool. When cold, tie up as directed. 

PEACHES 

Select large, juicy, ripe freestone peaches. Pare, cut into 
halves, and remove the stones. Weigh, and to each pound 
of peaches allow one pound of sugar and a half-dozen 
peach kernels Put a layer of the peaches in a bowl or 
jar, then a layer of sugar, then another layer of peaches, 
than a layer of sugar, and so on until all is used. Cover 
and stand aside over night. In the morning put the 
peaches in a porcelain-lined kettle, add the kernels, and 



CANNING AND PRESERVING 27 

bring quickly to a boil ; then simmer until the peaches are 
tender and clear. Lift them carefully, one piece at a time, 
and put into glass jars or tumblers. Stand aside to cool. 
When cold, pour over the syrup, and tie up as directed. 

Apricots and nectarines may be done in precisely the 
same manner. 

PEARS 
Pears may be preserved in precisely the same manner as 
Peaches. 

PINEAPPLE 
Prepare as directed for canning. To each pound of pine- 
apple allow three-quarters of a pound of sugar. Sprinkle 
the sugar over the pineapple, and stand aside over night. 
In the morning put it into a porcelain-lined kettle, bring 
quickly to a boil, skim, and sim??ier slowly for three-quar- 
ters of an hour. Put into tumblers, and when cold, tie up. 

QUINCES 

Select large ripe quinces. Wash and wipe them. Pare, 
core, and cut into slices, or they may be quartered. Throw 
each piece as finished in water to prevent discoloration. 
When you have sufficient for the preserving-kettle, put 
them in and cover with boiling water. Simmer gently 
until tender. When tender, lift carefully with a skimmer 
and slide on to flat dishes. Continue boiling the quinces 
in the same water until all are cooked. Put the parings 
and rough pieces into the same water in which you have 
cooked the quinces, and simmer gently one hour, keeping 
closely covered all the time ; then strain, and measure, and 
to every pint of this liquid allow one pound of sugar. Stir 
over the fire until the sugar is dissolved, bring quickly to a 
boil, boil rapidly ten minutes, skimming as the scum comes 



28 CANNING AND PRESERVING 

to the surface. Now put in the quinces, and boil until they 
are clear, tender and red. If you wish them bright col- 
ored, keep the kettle closely covered while the quinces are 
in. When done, lift gently into glasses or jars, give the 
syrup another boil until it jellies, pour it over the quinces, 
and stand aside to cool. When cold, tie up as directed. 

RASPBERRIES 

Put three quarts of large red raspberries into a preserving 
kettle, mash them, and stand over a moderate fire to heat. 
At the first boil, remove them from the fire and press through 
a jelly-bag. Measure, and to every pint allow one pound 
of sugar. Put the sugar and juice into a porcelain -lined 
kettle and bring quickly to a boil. Boil rapidly ten minutes, 
and skim until the scum ceases to rise. Then put in three 
quarts of whole raspberries. Boil rapidly about five minutes, 
and then stand aside to cool. When cold, bring again to 
boiling point, then lift carefully by spoonfuls, and put into 
jars or tumblers. When cold, tie up as directed. 



STRAWBERRIES 

Strawberries may be preserved precisely the same as Rasp- 
berries. 



TOMATOES (Green) 

Select one peck of green, smooth tomatoes. Wash, and then 
cover with boiling water, let stand thirty minutes, wipe, 
and cut into slices. Slice also six large juicy lemons, and 
carefully remove the seeds. Put the tomatoes in a porcelain- 
lined kettle, add the lemons, six pounds of sugar, and an 
even tablespoonful of ground ginger or a small piece of 



CANNING AND PRESERVING 29 

ginger-root sliced, add a half-pint of water to prevent 
burning, cover the kettle, and simmer gently for one and a 
half hours, skimming carefully. Then stand aside to cool. 
When cold, bring again to boiling-point, and simmer gently 
another hour. Then put into small jars or tumblers, and 
stand aside to cool. When cold, tie up as directed. 

TOMATOES (Ripe) 

Select a half-peck of fine, smooth tomatoes, not over-ripe. 
Scald, peel, and weigh them, and to each pound of tomatoes 
allow one pound of sugar, the juice and rind of half a 
lemon, a small piece of ginger root cut into slices. Put 
all together in a porcelain-lined kettle, and simmer gently 
for three hours, then put carefully into tumblers or jars, and 
stand away to cool. When cold, tie up as directed. 

TOMATOES (Yellow) 
The small yellow tomatoes, with an equal quantity of grated 
pineapple and preserved according to the preceding recipe, 
omitting the lemon and ginger, make most delightful pre- 
serves. 



MARMALADES OR JAMS 

BARBERRY JAM 

Pick three pounds of barberries from the stalk, put them 
in a jar or farina-boiler, with three pounds of sugar. Stand 
the jar in a saucepan of boiling water, and simmer gently 
until the sugar is dissolved and the berries soft, then stand 
aside all night. In the morning put them in a porcelain- 
lined kettle, and simmer slowly for twenty-five minutes, 
stirring continually. When done, turn into tumblers, and 



\ 



30 CANNING AND PRESERVING 

stand aside to cool. When cold, tie tightly with tissue 
paper, brushed over the top with the white of an egg. 

BLACKBERRY JAM 

Put the blackberries into a porcelain-lined kettle, stand 
them over a very moderate fire until thoroughly heated, 
then press them through a sieve. Measure the liquid, and 
to every pint allow a half-pound of sugar. Put the sugar 
and liquid back into the kettle, and boil rapidly twenty 
minutes, stirring occasionally to prevent scorching. Pour 
into tumblers or jars, and seal the same as fruit jelly. 

RED CURRANT JAM 

Make precisely the same as Barberry Jam, using three- 
quarters of a pound of sugar to every pound of currants. 
Black and white currant jam may be made the same. 

GRAPE JAM 

Pulp the grapes; put the skins in one basin and the pulps 
in another. Pour the pulps in a porcelain-lined kettle, 
and bring to boiling-point ; then press them through a 
colander, add the skins, and measure. Finish the same as 
Blackberry Jam. 

Or, after boiling the twenty minutes, the whole may 
be pressed through a sieve to make it fine. 

GREEN GRAPE JAM 
Make precisely the same as Grape Jam, using three-quarters 
of a pound of sugar to every pint of grapes. 

ORANGE MARMALADE No. I 

(Miss Anna Collins, Philadelphia) 

One dozen of the finest oranges cut into thin slices. Pour 

on these six quarts of water, and let stand twenty-four 



CANNING AND PRESERVING 31 

hours. Put to boil in same water, and boil three hours. 
Add seven pounds of white sugar, and boil until clear. 
Carefully keep out all seeds and core. Delicious. 

ORANGE MARMALADE No. 2 

(Miss Parloa) 
Take equal weights of sour oranges and sugar. Grate the 
yellow rind from one-fourth of the oranges. Cut all the 
fruit in halves at what might be called the "equator." 
Pick out the pulp and free it of seeds. Drain off as much 
juice as you conviently can, and put it on to boil with the 
sugar. Let it come to a boil ; skim, and simmer for fifteen 
minutes ; then put in the pulp and grated rind, and boil fif- 
teen minutes longer. Put away in jelly tumblers. 

PEACH MARMALADE 
Rub the peaches but do not pare them. Cut them in 
halves, remove the stones, and to every pound of peaches 
allow a half-pound of sugar. Put the peaches in a porce- 
lain-lined kettle, add sufficient water to cover the bottom of 
the kettle \ cover, and heat slowly to boiling-point ; then 
stir, and mash the peaches until fine, add the sugar and 
three or four kernels (to every quart of marmalade) blanched 
and pounded to a paste. Boil and stir continually for 
fifteen minutes, then stand over a more moderate fire, and 
cook slowly twenty minutes longer. Stir occasionally, 
that it may not scorch. Put away in stone jars. 

Apricot and plum marmalade may be made in the 
same manner. 

QUINCE MARMALADE No. 1 

Pare, core, and quarter the quinces, saving the parings and 
cores, rejecting the seeds, cover with cold water, put them 



32 CANNING AND PRESERVING 

in a porcelain-lined kettle, and simmer gently thirty 
minutes. Strain through a fine sieve. Weigh the quinces, 
and to every pound allow three-quarters of a pound of 
sugar. Add the sugar to the water in which the parings 
were boiled, stir until dissolved, add the quinces, and sim- 
mer gently until tender, about thirty-five minutes. Stir 
continually, and cook for fifteen minutes longer. Put away 
in tumblers or small jars. 

QUINCE MARMALADE No. 2 

Pare, core, and slice the quinces, and boil with just enough 
water to cover them, stirring and mashing the fruit with a 
wooden spoon until it becomes soft. When you have 
reduced all to a smooth paste, stir in a scant three-quarters 
of a pound of sugar for every pound of fruit. Boil ten 
minutes more, stirring constantly. Take off, and, when 
cool, put into small jars or tumblers as directed. 

RASPBERRY JAM 

Put six quarts of raspberries in a porcelain -lined kettle, add 
two quarts and a pint of granulated sugar. Mash the fruit 
with a long wooden spoon, stand over a quick fire, boil, and 
stir continually forty minutes. Put away as directed for 
jams. 

RHUBARB JAM 

Wash the young rhubarb and cut into pieces about an inch 
long. Do not peel it. Weigh, and to each pound allow 
three-quarters of a pound of sugar. Put all in a porcelain- 
lined kettle, bring slowly to a boil, then boil and stir con- 
tinually for three-quarters of an hour. Put into jars or 
tumblers, and tie as directed. 



CANNING AND PRESER VING 33 

BUTTERS 

APPLE BUTTER 
This should be made from new cider, fresh from the press, 
and not yet fermented. Fill a porcelain-lined kettle with 
cider, and boil until reduced one-half. Then boil another 
kettleful in the same way, and so continue until you 
have sufficient quantity. To every four gallons of boiled 
cider, allow a half-bushel of nice juicy apples, pared, 
cored, and quartered. The cider should be boiled the day 
before you make the apple butter. Fill a very large kettle 
with the boiled cider, and add as many apples as can be 
kept moist. Stir frequently, and when the apples are 
soft, beat with a wooden stick until they are reduced to 
a pulp. Cook and stir continuously until the consistency 
is that of soft marmalade, and the color is a very dark 
brown. Have boiled cider at hand in case it becomes too 
thick and apples if too thin. Twenty minutes before you 
take it from the fire, add ground cinnamon, and nutmeg to 
taste. It requires no sugar. When cold, put into stone 
jars and cover closely. 

PEACH BUTTER 

Select mellow yellow peaches. Pare and stone. Weigh, 
and to every pound allow three-quarters of a pound of 
sugar. Put the peaches in a porcelain-lined kettle, heat 
slowly. Mash and stir the peaches until perfectly smooth, 
then press through a fine sieve, add the sugar, and boil for 
fifteen minutes, stirring constantly. Put into small jars, and 
tie up as directed. 

Plum and pear butter may be made in the same man- 
ner. 



34 CANNING AND PRESERVING 

TOMATO BUTTER 

Scald twenty pounds of ripe tomatoes and remove the skins, 
put them in a porcelain-lined kettle with four pounds of 
apples pared, cored, and quartered ; stand over a moderate 
fire to cook slowly for one hour, stirring occasionally to 
prevent sticking, then add eight pounds of sugar, the juice 
of four lemons, and one tablespoonful of powdered ginger. 
Cook and stir continually until reduced to the consistency 
of marmalade. Put in tumblers or jars. When cold, tie 
up as directed. 



FRUIT JELLIES 

APPLE JELLY 

Lady blush or fall pippins are best for jelly. The first 
make a bright-red jelly, and the latter an almost white 
jelly. 

Wipe the fruit, cut it into pieces without paring or 
removing the seeds. Put into a porcelain -lined kettle and 
barely cover with cold water; cover the kettle, and boil 
slowly until the apples are very tender ; then drain them 
through a flannel jelly-bag — do not squeeze, or the jelly 
will be cloudy. To every pint of this juice allow one pound 
of granulated sugar. Put the juice into a porcelain -lined 
kettle, and bring it quickly to a boil ; add the sugar, stir 
until the sugar is dissolved, then boil rapidly and continu- 
ously until it jellies, skimming the scum as it comes to the 
surface ; twenty minutes is usually sufficient, but sometimes 
I have boiled it thirty-five minutes before it would jelly 
properly. It is wise to commence testing after fifteen 
minutes' boiling. To do this, take out one teaspoonful of 
the boiling jelly, pour it into the bottom of a saucer, and 



CANNING AND PRESERVING 35 

stand it in a cold place for a moment ; then scrape it one 
side with a spoon — if jellied, the surface will be partly 
solid ; if not, boil a few minutes longer, and try again. 
As soon as it jellies, roll the tumblers quickly in boiling 
water, then fill them with the boiling liquid. Stand aside 
until cold and firm (about twenty-four hours). Then, if 
you have jelly-tumblers, put on the lids ; if not, cover with 
two thicknesses of tissue paper, and paste the edges of the 
paper down over the edge of the tumbler. Then moisten 
the top of the paper with a sponge dipped in cold water. 
This moistening stretches the paper, so that when it dries 
again it shrinks and forms a covering as tight and smooth 
as bladder skin. I do not recommend jelly being covered 
with brandied paper, as in my hands it has never been sat- 
isfactory. The jelly, in cooling, forms its own air-proof 
covering, and if the top of the tumbler be well secured, it 
is all that is necessary. Keep in a cool, dark place. 

CRAB APPLE JELLY 

Cut the large Siberian crab apples into halves, and then 
into quarters, and to every five pounds of apples allow one 
pint of water. Proceed and finish precisely the same as for 
Apple Jelly. 

BLACKBERRY JELLY 

The uncultivated blackberries are best for jelly, and should 
be rather under- than over-ripe. Put the berries into a 
stone jar, stand it in a kettle of cold water, cover the top 
of the jar, and heat slowly until the berries are soft. Now 
put a small quantity at a time into your jelly-bag, and 
squeeze out all the juice. Measure the juice, and to each 
pint allow one pound of granulated sugar. Turn the 
juice into a porcelain-lined kettle, and stand over a brisk 



36 CANNING AND PRESERVING 

fire. Put the sugar into ■ earthen dishes and stand in the 
oven to heat. Boil the juice rapidly and continuously for 
twenty minutes, then turn in the sugar hastily, stirring all 
the while until the sugar is dissolved. Dip your tumblers 
quickly into hot water, watch the liquid carefully, and as 
soon as it comes again to a boil, take it from the fire and 
fill the tumblers. 

If the fruit is over-ripe your jelly will never be firm, 
no matter how long you boil it. 

Follow these directions carefully and you will never 
fail. 

CHERRY JELLY 

For cherry jelly, use the pie or morello cherry, and pro- 
ceed the same as for Blackberry Jelly. 

CRANBERRY JELLY 

i quart of cranberries i pound of sugar 

Yz pint of water 

Wash the cranberries, and put them on with the water to 
boil for ten minutes, then mash and squeeze through a 
flannel bag. Return the juice to the kettle, add the sugar, 
boil rapidly and continuously for about fifteen minutes, or 
until it jellies, and turn out to cool. 

CURRANT JELLY 

Select currants that have been freshly picked and are not 
too ripe. If they are sandy, wash them, but do not stem. 
Mash a small quantity at a time in a stone jar, with a 
potato-masher, squeeze through a flannel bag, then strain 
again without squeezing, that the liquid may be perfectly 
clear. Turn the liquid into a porcelain-lined kettle, stand 
over a brisk fire. Put the sugar into earthen basins, and 
then in the oven to heat. Boil the juice twenty minutes 



CANNING AND PRESERVING 37 

after it begins to boil, then stir in hastily the hot sugar, and 
stir until the sugar is dissolved, no longer. Skim thor- 
oughly, bring it quickly to a boil again, and boil two 
minutes. Dip the tumblers into hot water, fill them with 
the boiling liquid, and stand away for twenty-four hours 
to jelly. If it is not then sufficiently jellied, cover the 
tumblers with common window-glass and stand in the sun 
several days. Then cover with tissue paper as directed for 
Blackberry Jelly. 

DAMSON JELLY 

Make precisely the same as Blackberry Jelly. 

GRAPE JELLY 

For this use ripe Concord, Isabella, or Clinton grapes. 
They should be freshly picked, and with the bloom on. 
Make precisely the same as Blackberry Jelly. 

GREEN GRAPE JELLY 
Fox grapes are the best for this. Stem the grapes, put 
them in a porcelain-lined kettle, barely cover with cold 
water, and finish the same as Apple Jelly. 

PEACH JELLY 

Pare, stone, and slice the peaches, put them into a stone 
jar, and to each half-peck of peaches, allow one cup of 
water. Crack a dozen of the kernels and throw them in 
with the peaches. Stand the jar in a kettle of boiling 
water, cover closely, and boil for one hour, stirring until 
the fruit is well broken, then turn into a flannel jelly-bag, 
and hang up to drip. To every pound of this juice allow 
the juice of one lemon and one pound of granulated sugar. 
Finish the same as Apple Jelly. 



38 CANNING AND PRESERVING 

PEAR JELLY 

Make precisely the same as Apple Jelly, using the juice of 
one lemon to every pint of pear-juice. This is one of the 
most difficult of all jellies to make. 

PLUM JELLY 

For this use common blue plums. Wash them in cold 
water, put in a porcelain-lined kettle, and to every half- 
peck allow a pint of water ; cover the kettle, and heat the 
plums until soft and tender, then turn into a flannel 
jelly-bag, and drip slowly until the pulp is dry. Do not 
squeeze or handle the bag, or the jelly will be cloudy. 
Finish the same as Apple Jelly. 

QUINCE JELLY 

Wipe the fruit, cut it in halves, then in quarters, remove 
the seeds, but do not pare. Now cut the quinces into thin 
slices, and finish the same as Apple Jelly. 

The better way is to use the nice pieces for canning or 
preserving, and save the parings and knotty pieces for jelly, 
always rejecting the seeds, as they prevent the jelly from 
being clear and firm. 

RASPBERRY JELLY 

Make precisely the same as Blackberry Jelly. 

RHUBARB JELLY 

Wash and wipe the stalks, and, without paring, cut into 
pieces about one inch long, put into a porcelain-lined kettle, 
allowing one pint of water to every four pounds of rhubarb. 
Boil to a soft pulp, turn into a jelly-bag, and hang up to 
drip ; do not squeeze or press. To every pint of this juice 
allow one pound of sugar. Boil and finish the same as Apple 
Jelly. 



CANNING AND PRESERVING 39 

STRAWBERRY JELLY 

Make precisely the same as Blackberry Jelly. 

TUTTI FRUTTI JELLY 

Take equal quantities of ripe morello cherries, red raspber- 
ries, currants and strawberries. Stone the cherries, saving 
all the juice that escapes. Mix all the fruit together, put 
into a jelly-bag and squeeze thoroughly. Empty the 
pulp from the bag, wash the bag through several waters, 
then turn the juice into it and drip slowly without pres- 
sure. When all has dripped, measure the juice, and to 
every pint allow one pound of granulated sugar. Turn 
the juice into a porcelain-lined kettle, and bring quickly 
to a boil, and then boil rapidly for ten minutes. While this 
is boiling, stand the sugar in earthen pans in the oven 
to heat, turn it while hot into the boiling juice, stir until 
the sugar is dissolved, then boil rapidly again until it jellies, 
about ten minutes longer. Try by dipping a little in a 
saucer and standing it in a cool place. If the surface con- 
geals quickly it is done. Turn while hot into jelly-tumblers, 
and stand aside to cool. Tie up as directed. 

BRANDY PEACHES 

Take large white or yellow freestone peaches. (They must 
not be too ripe.) Scald them with boiling water ; cover, 
and let stand until the water becomes cold. Repeat this 
scalding, then take them out, lay them on a soft cloth, 
cover them over with another cloth, and let them remain 
until perfectly dry. Now put them in stone jars, and cover 
with brandy. Tie paper over the tops of the jars, and let 
them remain in this way one week. Then make a syrup, 
allowing one pound of granulated sugar and a half-pint of 
water to each pound of peaches. Boil, and skim the syrup, 
then put in the peaches, and simmer until tender ; then 



40 CANNING AND PRESERVING 

take the peaches out, drain, and put them in glass jars. 
Stand the syrup aside to cool. When cold, mix equal 
quantities of this syrup and the brandy in which you had 
the peaches. Pour this over the peaches, and seal. 

DRIED FRUITS 

Fruits for drying should be perfect and quite ripe. If 
peaches, cut in halves, and take out the stones. It is best 
not to pare them, but the fur should be thoroughly rubbed 
with a piece of flannel. Spread them in a single layer on 
boards, and stand in the hot sun to dry gradually until they 
turn leather-color, bringing in always before sunset, and 
never put them out in cloudy or damp weather. A piece of 
mosquito netting will prevent the flies from reaching them. 
When dry, put into paper sacks, and hang in a dark, dry, 
cool place. 

Apples are dried in the same manner, except they must 
be pared and cut into slices. Pears and quinces the same. 

Plums may be dried the same as peaches. 

Cherries should be stoned before drying. 

All fruits may be dried in the oven, providing the oven 
is not sufficiently hot to scorch or scald the fruits. This is 
an excellent way, as the fruit is dried more quickly, and 
you escape the danger of its being stung by insects. 

CONSERVED FRUITS 

Make a syrup from a pound of sugar, and a half-pint of 
water ; stir until the sugar is dissolved, then boil quickly 
about three or* four minutes. Try by dipping a little in 
cold water ; if it forms a small ball when rolled between 
the thumb and finger, it has attained the desired degree, 
known as the "ball." Throw the fruit to be conserved a 
little at a time into this syrup, let it simmer for a moment, lift 



CANNING AND PRESERVING 41 

with a skimmer, draining free from all syrup. Sprinkle sugar 
thickly over boards or tin pans, place the fruit over it in a 
single layer, sprinkle over thickly with granulated sugar and 
place in the oven or sun to dry. When dry, make a syrup as 
before, and just before it reaches the "ball" degree add the 
fruit, stir with a wooden spoon until it begins to grain and 
sticks to the fruit. When cold, sift off the sugar and put 
out again to dry. When dry, place in boxes in layers 
between sheets of waxed paper. Keep in a cool, dry place. 

ORANGE AND LEMON-PEEL 
Take six Florida oranges or the same number of lemons, 
and take off the peel in quarters, throw into salt water for 
twenty-four hours, then drain, and throw into clear boiling 
water, and boil slowly one hour. Drain. Make a syrup 
from one pound of sugar and one pint of water j boil and 
skim it. Put in the lemons, bring to boiling-point, then 
stand away for twenty-four hours. Then drain the syrup 
from the peels, and spread them on a large dish, stand in 
the sun or oven for a few hours to partly dry. Then boil 
the syrup again for fifteen minutes, add the peels and stand 
away again over night. Repeat this process every day 
until you find the peels are clear and the syrup has pene- 
trated them thoroughly. Then drain, sift thickly with 
granulated sugar, and stand in the sun or oven to dry. 
Keep in boxes between layers of waxed paper. 

ORANGE PRAWLINGS 

Take the peel from six Havana oranges, cut off the entire 
white part, leaving only the rind, which cut into small 
pieces about the size of a straw. Put one pound of sugar 
and a half-pint of water in a porcelain-lined kettle to 
boil. When it reaehes the fifth degree, this may be ascer- 



42 CANNING AND PRESERVING 

tained by dipping a small skimmer into the syrup, shaking 
it over the kettle, then blowing through the holes ; if small 
air bubbles are seen on the other side, it is just right. 
Throw in the orange peelings and let them boil about one 
minute, take them from the fire, and stir with a wooden 
spoon until the sugar grains and hangs about them. Sift 
off the loose sugar, and when cold separate them. Keep 
between layers of waxed paper, in boxes. 

These are nice for mince pies or puddings. 

TOMATO FIGS 

Allow to six pounds of tomatoes, three pounds of granu- 
lated sugar. Select those that are quite ripe, small, and 
smooth. Scald and remove the skins. Place a layer of 
the tomatoes in the bottom of a porcelain-lined kettle, strew 
them thickly with the sugar, and place them over a mode- 
rate fire. Stew very gently until the sugar appears to have 
thoroughly penetrated the tomatoes. Lift them carefully 
one at a time with a spoon, spread them on dishes, and dry 
in the sun, sprinkling with granulated sugar several times 
while drying. When perfectly dry, pack in jars with a 
layer of sugar between each layer of tomatoes. Care must 
be taken not to let rain or dew fall on them while drying. 



SYRUPS 



These are made from the juices of fruit with sufficient 
quantity of sugar for their preservation, and retaining them 
in their liquid state. Cooling, delicious drinks, puddings, 
ice creams, and water-ices may be made from them when 
the fruits themselves are out of season. 

CURRANT SYRUP 

Mash the currants and stand aside in a warm place for four 
days. Cover to keep out dust and insects. Then turn 
into a jelly-bag and let drip slowly. If you wish it very 
clear, filter through filtering-paper. Measure the juice, and 
to every pint allow two pounds of granulated sugar. Mix 
the juice and sugar together until only a small portion 
settles to the bottom, then pour it into a farina-boiler, place 
over the fire, and the heat of the water as it boils around 
will dissolve the sugar. When this has been thoroughly 
effected, take it from the fire and stand aside to cool. When 
cold, put into small bottles, fill them to the top, cork tightly, 
seal, and keep in a dark, cool, dry place. Be very careful 
that you use only porcelain or granite articles in the 
making of syrups, as the acids of the fruits will act upon 
metal and change the bright-red color to a purple. Use a 
wooden spoon in stirring. Strong heat or boiling also 
destroys the color and flavor of the syrups. 

<4l) 



U CANNING AND PRESERVING 

Cherry and grape syrups may be made in the same 
manner. 

LEMON SYRUP 

This syrup may be made in the spring when lemons are 
plentiful and cheap. It is best to buy them by the box as 
the syrup will keep the entire year. Wipe the lemons with 
a damp cloth and roll hard under your hand to soften them. 
Cut in halves and squeeze every particle of juice from them. 
If the yellow rind or zest of the lemon is liked, they may be 
rolled in a portion of the sugar. To every quart of juice 
allow six pounds of granulated sugar. Put the sugar in a 
large porcelain-lined kettle. Beat the whites of two eggs to a 
stiff froth, mix gradually with them one quart of clear 
water, and then add the whole to the sugar. Stir until the 
sugar is dissolved, then place the kettle over the fire, and 
boil and skim until the scum ceases to rise. Strain the 
lemon-juice, add it to the boiling syrup, cover, and boil 
ten minutes. Stand aside to cool. When cold fill into 
clean bottles that have been rinsed well with alcohol, cork 
tightly and seal. 

ORANGE SYRUP 

Make precisely the same as Lemon Syrup, allowing six 
pounds of sugar to every two quarts of orange-juice. 

PINEAPPLE SYRUP 

Put three pounds of sugar in a porcelain-lined kettle. Beat 
the white of one egg to a froth, add to it gradually one 
pint of clear cold water, add this to the sugar, stand it over 
the fire, and boil and skim until perfectly clear. Stand 
aside to cool. Pare and grate sufficient Havana pineapples 
to make three pints of juice, which must be strained care- 
fully through a flannel bag. Boil the syrup again for ten 



CANNING AND PRESERVING 45 

minutes, then add gradually the pineapple-juice, let it come 
again to a boil, skim, and stand aside to cool. When cold, 
bottle, cork, and seal. 

QUINCE HONEY 

5 nice quinces, pared and grated 

i pint of water 

5 pounds of granulated sugar 

Stir the grated quinces into the boiling sugar and water. 
Cook fifteen minutes, pour into glasses, and let cool before 
covering. 

RASPBERRY SYRUP 
Mash the berries and stand in a warm place for two or 
three days, or until fermentation has commenced. If this 
was omitted the syrup would jelly instead of remaining 
liquid. To every pint of juice allow two pounds of sugar. 
Finish precisely the same as Currant Syrup. 

Blackberry syrup may be made precisely the same. 

ROSE SYRUP 

i pound of rose leaves i quart of clear water 
4 pounds of granulated sugar 

Put the water in a porcelain-lined kettle, bring to boiling 
point, add the leaves, take from the fire, cover, and stand 
over night. Then strain through a fine cloth, add the 
sugar, place in a farina-boiler, and boil until the sugar is 
thoroughly dissolved. Stand aside to cool, and bottle. 
Violet syrup may be made in the same way ; first 
freeing the flowers from stalks and calyx. 

STRAWBERRY SYRUP 

Put two pounds of sugar and a pint of water in a porce- 
lain-lined kettle, stir until the sugar is dissolved, boil, and 



46 CANNING AND PRESERVING 

skim. Stand aside to cool. Mash fresh ripe berries and 
strain them through a "bag. Bring the syrup to boiling- 
point and boil rapidly until, when dropped in cold water 
and rubbed between the thumb and finger, it forms the 
small "ball." Now add to this a quart and half-pint of 
strawberry-juice, let it come to a boil, skim, and stand 
aside to cool. When cold, bottle and seal. 

RASPBERRY VINEGAR 

Put two quarts of raspberries into a stone jar, and pour 
over them one quart of good cider vinegar. Cover and 
stand aside for two days, then drain off the liquid without 
mashing the berries, pour it over a quart of fresh fruit, and 
stand as before. Do this once more, the last time strain- 
ing through a muslin bag. Now add one pound of sugar to 
every* pint of this liquid. Boil slowly five miuutes, skim, 
let stand fifteen minutes, bottle, and seal. 

Strawberry and blackberry vinegars are made in pre- 
cisely the same manner. 



PICKLING 



SWEET PICKLES 

Sweet pickles may be made from all fruits that can be pre- 
served, including citron, watermelon-rind, and cucumbers. 
The syrup should be rich and sufficiently cooked to keep 
without being hermetically sealed. Smooth-skinned fruits 
should be well pricked before cooking. 

SPICED PEACHES 

7 pounds of peaches i teaspoonful of ground cloves 

4 pounds of sugar 2 teaspoonfuls of allspice 

1 pint of vinegar 2 teaspoonfuls of cinnamon 

y 2 ounce of ginger-root j£ teaspoonful of ground mace 

Pare the peaches, but do not remove the stones. Put 
the vinegar and sugar on to boil, Mix the spices and 
divide them into four parts. Put each into a small square 
of muslin, tie tightly, and then throw them into the sugar 
and vinegar. When this mixture is hot, add the peaches ; 
bring all to boiling-point, take from the fire, and turn 
carefully into a stone jar. Stand in a cool place over 
night. Next day, drain all the liquor from the peaches 
into a porcelain-lined kettle, stand it over a moderate fire, 
and, when boiling hot, pour it back in the jar over the 

(47) 



48 CANNING AND PRESER VING 

peaches. Next day, drain and heat again as before, and do 
this for nine consecutive days ; the last time boil the liquor 
down until there is just enough to cover the fruit. Add 
the fruit to it, bring the whole to a boil, and put in jars or 
tumblers for keeping. 

The following fruits may be pickled or spiced in the 
same manner: Apples, Cantaloupes, Cherries, Pears, 
Plums, Quinces, Watermelon-rind. 



SOUR PICKLES 

For these, use none but the best cider vinegar. Do not boil 
it, as in this way it is weakened ; bring it only to scalding- 
point before pouring it over the pickles. A tiny piece of 
alum scalded with cucumber or gherkin pickles makes them 
crisp. 

Always prepare pickles in porcelain-lined or granite 
kettles \ use wooden spoons, never metal. Spice carefully, 
so that one flavor will not predominate, but will all com- 
bine to make a pleasant whole. Cucumbers and other 
pickles are often so strongly flavored with onion, spices, 
etc., that the original flavor is entirely lost. 

Pickles should be kept in a dark dry place in stone or 
glass jars. 

Nasturtiums or a small piece of horse-radish thrown 
in each jar prevents the vinegar from moulding. 

If you wish your cucumbers green, put them into cold 
vinegar in a porcelain-lined kettle, stand them over a mod- 
erate fire, and heat slowly until they become green. 

As pickles of all kinds are indigestible, eat sparingly 
and masticate thoroughly. 



CANNING AND PRESERVING 49 

JERUSALEM ARTICHOKES 

Wash and scrape the artichokes, throw them in cold 
water for two hours, drain, cover with fresh boiling water, 
and boil until tender, about twenty minutes. Drain, and 
put them into glass or stone jars. To every quart of arti- 
chokes allow one pint of cider vinegar, one bay leaf, one 
slice of onion, four whole cloves, and a blade of mace. 
Put the vinegar in a porcelain-lined kettle with all the 
other ingredients, stand it over a moderate fire, and bring 
slowly to boiling-point, then pour it over the artichokes, 
and stand away to cool. 

They will be ready to use in twenty-four hours, and 
will keep two weeks. 

PICKLED BEANS 

String a quarter of a peck of tender green beans, throw 
them into a kettle of boiling water, add a teaspoonful of 
salt, and boil twenty-five minutes. When done, drain in 
a colander, let stand until cold ; then put into glass or 
stone jars, sprinkle lightly with cayenne, add a tablespoon- 
ful of whole mustard, a tablespoonful of chopped horse- 
radish, and cover the whole with good strong cider vine- 
gar. 

BORDEAUX SAUCE 

(Mrs. Henry Addis) 

i gallon of chopped green i ounce of cloves 

tomatoes i ounce of turmeric 

2 gallons of chopped cabbage i ounce of ginger 
i ounce of black pepper i ounce of celery-seed 

^ pound of brown sugar ^ pound of mustard-seed 
i gill of salt i gallon of vinegar 

Mix the cloves, ginger, turmeric, pepper, celery-seed, mus- 
tard-seed, sugar and salt together, then add the vinegar; 



50 CANNING AND PRESERVING 

pour this over the cabbage and tomatoes turn into a porce- 
lain-lined kettle, and simmer gently twenty minutes. Put 
away in glass or stone jars. 

PICKLED CABBAGE 

Chop sufficient cabbage to make one gallon, add to it two 
good-sized onions chopped fine, two red and two green 
peppers cut into small strips. Put a layer of this in the 
bottom of a stone jar, sprinkle with a tablespoonful of salt, 
then another layer of cabbage, and another spoonful of 
salt, and so on until all the cabbage is used ; cover and 
stand away over night. Next day take it out and pres? 
thoroughly in a colander. Put a layer of the cabbage in 
the bottom of the jar, sprinkle over a few mustard-seeds 
and one or two whole cloves, then another layer of cab- 
bage and mustard-seed, and so on until all the cabbage is 
in. Do not pack tightly. Cover with good cider vinegar, 
wait until the vinegar soaks to the bottom of the jar, cover 
again, and so continue until the cabbage is thoroughly 
moistened with vinegar, and it is ready for immediate use. 
Red cabbage may be pickled in the same way, leaving 
out the peppers. 

CELERY PICKLE 

Select a very solid white head of cabbage and chop suffi- 
cient to make two quarts, and cut into small pieces the 
same amount of white celery. Put both in a porcelain -lined 
kettle, add two tablespoonfuls of salt, a quarter of a pound 
of white sugar, a quarter of a pound of white mustard seed, 
a half-ounce of ginger-root, or powdered ginger, and two 
quarts of good cider vinegar. Stand over a slow fire to 
simmer until cabbage is tender, about a half hour. When 
cold, put into stone or glass for keeping. 



CANNING AND PRESERVING 51 

CHOW CHOW 

y 2 pound of English mustard % gallon of vinegar 
]/ 2 ounce of turmeric i cup of sugar 

2 tablespoonfuls of mustard- i gill of salad oil 

seed i head of cauliflower 

i quart of string beans i quart of tiny cucumbers 

i quart of button onions 

Boil the cauliflower, beans and onions separately until 
tender. Cover the cucumbers with strong salt water, and 
soak twenty-four hours. Then mix altogether. Put the 
vinegar in a porcelain-lined kettle. Mix the mustard and 
turmeric together, and moisten them with a little cold vine- 
gar, then stir them into the hot vinegar and stir continu- 
ously until it begins to thicken ; then add the sugar, 
mustard-seed, and oil, stir again, and pour this, while hot, 
over the vegetables. Put away in glass or stone jars 

Cauliflower may be pickled in precisely the same man- 
ner. 

SMALL CUCUMBER PICKLES 
Wash and wipe one hundred small cucumbers, and place 
them in jars. Cover them with boiling brine, strong 
enough to bear an egg ; let stand twenty-four hours. Then 
take them out, wipe, place in clean jars, and cover with hot 
vinegar spiced with an onion, twelve whole cloves, one 
ounce of mustard seed, and three blades of mace. They 
will be ready to use in two weeks. 

LEMON PICKLE 
For this, choose small fruit with a thick rind. Rub the 
rind well with a piece of flannel ; then slit them down the 
quarters, but not quite through the pulp, fill these slits with 
salt and press them together. Stand the lemons upright in 
an earthen dish for four days ; by this time they will be 



52 CANNING AND PRESERVING 

partly covered with brine. Turn them every day for three 
days longer in this brine. Drain. Add to this brine 
sufficient cider vinegar to cover the lemons, add one 
Jamaica pepper, and one ounce of green ginger-root cut 
into small pieces, bring to boiling-point, skim, and then 
stand aside to cool. When cold, pour it over the lemons 
and put away in glass jars. 

MELON MANGOES 

Select small green watermelons or muskmelons. Remove 
a piece about an inch wide the whole length of the melon ; 
from this opening remove the seeds with a spoon, and scoop 
out the soft portion in the centre. Place this melon with 
the piece taken from it by its side in a tub, and so continue 
until you have the desired quantity. Make a brine of salt 
and clear cold water, sufficiently strong to bear an egg ; pour 
this over the melons, cover, and stand away for twenty- 
four hours. Drain, keeping each piece carefully with its 
own melon. 

Make a filling as follows : to every dozen melons 
allow two hard heads of cabbage chopped fine, add to it, 
six white onions chopped, a pint of nasturtiums, a teaspoon- 
ful of ground cinnamon, a teaspoonful of ground cloves, a 
tablespoonful of chopped horse-radish, a half-teaspoonful 
of black pepper, a tablespoonful of salt, and mix all well 
together. Fill this into the melons, press down firmly, put 
in the piece and tie with twine. When all are thus pre- 
pared, place them in a stone jar, cover with vinegar, and 
stand aside twenty-four hours, then place them in a porce- 
lain-lined kettle, and simmer gently a half-hour, then place 
them back regularly into the jar, and cover with fresh cold 
cider vinegar, add a cupful of nasturtiums or a few pieces 
of horse-radish (this is to prevent moulding), and stand 



CANNING AND PRESERVING 53 

away over night. In the morning drain off the vinegar 
without disturbing the mangoes. Bring the vinegar to 
boiling-point, pour it again over the mangoes, and when 
cold, tie up, and keep in a cool, dry place. 

Cucumber mangoes are made in precisely the same 
manner. 

PEACH MANGOES 
Select large, freestone peaches. Put them in a stone jar 
and cover them with brine sufficiently strong to bear an 
egg, and let stand forty-eight hours, then take them from 
the brine and throw them into cold water for twenty 
minutes. Wipe each one carefully without breaking the 
skin, and with a sharp silver knife remove a small piece 
from one side and extract the stone. Sprinkle the inside 
lightly with celery seed. Have ready sufficient grated 
horse-radish, moistened with vinegar, to fill the peaches. 
As each peach is filled replace the small piece taken from 
the side and sew it all around with strong white thread. 
Stand them in stone or glass jars, as closely together as 
possible. To every five dozen peaches allow 

i gallon of vinegar 
i pound of brown sugar 
f£ teaspoonful of cayenne 

Put the vinegar, sugar and cayenne into a porcelain-lined 
kettle, bring quickly to a boil, and immediately take off. 
Pour boiling hot over the peaches. When cold, tie up. 
They will be ready for use in ten days, and are very good. 

PEPPER MANGOES 
Cut the tops from one dozen red and one dozen green 
peppers. Remove the seeds and save the tops. Stand the 
peppers upright in a tub ; put a teaspoonful of salt in each 



64 CANNING AND PRESERVING 

one, cover with cold water, and soak twenty-four hours. 
Drain. Cut two large heads of cabbage on a cabbage 
cutter, add to this one teaspoonful of ground cloves, one 
teaspoonful of ground allspice, four tablespoonfuls of whole 
mustard and two tablespoonfuls of salt ; mix thoroughly. 
Stuff the peppers with this mixture. Put on the tops and 
tie tightly. Stand them upright in stone jars, and cover 
with cold vinegar. 

TOMATO MANGOES 
Select smooth, medium-sized green tomatoes. Cut from 
the top or stem end a piece sufficiently large to allow the 
removal of the seeds without breaking the tomato. Stand 
them upright in a tub, with each top by the side of its 
corresponding tomato, and finish precisely the same as 
Pepper Mangoes. The flavor of tomato mangoes is im- 
proved by placing here and there in the jar a pepper 
mango. 

PICKLED MARTINES 

Take a quarter-peck of young martines, sufficiently tender 
to puncture easily with a pin. Wash them in cold water, 
and then place them in a tub. Make a brine sufficiently 
strong to bear an egg, pour over the martines, cover, and 
stand aside for three days, then drain, and cover with cold 
water ; stand twenty-four hours. Drain and wipe dry, put 
them into a porcelain-lined kettle, cover with good cider 
vinegar, add a tablespoonful of whole allspice, the same of 
whole cloves, three bay leaves, and a dozen pepper-corns. 
Bring the whole quickly to a boil, and boil one minute. 
Stand aside to cool. When cold, put into jars and tie up. 
In eight weeks they are ready for use, and are generally a 
favorite pickle. 



CANNING AND PRESER VING 55 

MIXED PICKLES 

y 2 medium-sized head of cabbage 
4 large roots of celery 
4 tablespoonfuls of grated horse-radish 
6 large green tomatoes 
i large or two small Spanish onions 
1*4, quarts of vinegar 
% teaspoonful of powdered alum 

Chop all the vegetables and mix them together. Put a 
layer about two inches thick in the bottom of a jar, sprinkle 
it with a tablespoonful of salt, then another layer of vegeta- 
bles and salt, and so on until all is used. Let stand twenty- 
four hours, then drain, and press out all the liquor ; cover 
with boiling water, let stand again ten minutes, then press 
with your hands until perfectly dry. Add to one quart of 
vinegar, a quarter-teaspoonful of powdered alum and stir 
until dissolved. Now put a layer (two inches thick) of the 
pickles in the bottom of the jar, then sprinkle with mustard 
seed, black pepper, and the grated horse-radish ; now 
another layer of pickles, and so on until all is used. Now 
pour over it the vinegar, let stand two days, and it is ready 
to use. 

PICKLED NASTURTIUMS 
Pick the green seeds (after the flower has dropped off) with 
stems about one and a-half inches long, lay them in mode- 
rately salted cold water for forty-eight hours. Then lay 
them in fresh cold water twenty-four hours, drain, pack in 
bottles or jars and cover with boiling vinegar. Tie up, and 
stand away at least four weeks before you use them. These 
may be used as a substitute for capers. 

MOCK OLIVES 

}£ peck of green plums i ounce of white mustard -seed 
2 quarts of cider vinegar 2 heaping tablespoonfuls of salt 



56 CANNING AND PRESERVING 

Add the mustard and salt to the vinegar, pour into a porce- 
lain-lined kettle, and bring quickly to boiling-point, pour 
it while boiling over the green plums, and stand away over 
night. In the morning drain off the vinegar, make it again 
boiling hot and pour it over the plums. When cold, put 
into bottles and cork tightly. 

PICKLED ONIONS 

Pour boiling brine over the small button onions, let them 
stand twenty-four hours, then drain, and cover with hot 
vinegar spiced to taste. 

PICKLED PARSLEY 

Select perfect curly heads of parsley. Wash thoroughly 
in salt water, drain, and shake until dry. Put into jars of 
cold vinegar ; to each quart allow a tablespoonful of chop- 
ped horse-radish. Cover and stand away for use. This is 
especially nice for garnishing cold meat dishes when pars- 
ley is out of season. 

PICKLED PEPPERS 

Take half large green, the remaining half red and yellow 
mixed (sweet peppers). Make a small incision at the side 
and carefully remove the seeds without breaking the pep- 
pers. Make a brine sufficiently strong to float an egg and 
put the peppers in it, cover, and stand aside for twenty- 
four hours. Renew the brine and stand away again for 
twenty-four hours. Now drain, and wash carefully in cold 
water. To every two dozen peppers, allow a quart of vin- 
egar and a quart of water, put this in a porcelain-lined 
kettle, bring to boiling-point, pour over the peppers, and 
stand aside to cool. When cold, drain, and throw this vin- 
egar and water away. Bring to a boil sufficient good 



CANNING AND PRESERVING 57 

cider vinegar to cover the peppers, pour it over the pep- 
pers while boiling hot. When cold, tie up for use. 

PICCALILLI 

3 dozen of small cucumbers 
i small head of white cabbage 

2 quarts of small string beans 
6 roots of celery 

3 red peppers 

3 green peppers 

2 heads of cauliflower 
y 2 teaspoonful of ground mace 
y 2 teaspoonful of ground allspice 
y 2 teaspoonful of ground ginger 

i teaspoonful of black pepper 

2 ounces of mustard-seed 
„ i clove of garlic 

Sufficient vinegar to cover 

Chop all the vegetables rather fine, add the garlic pounded, 
pack into a large stone jar, cover with cold water slightly 
salted, and stand aside for twenty-four hours. Then drain 
in a colander and press till dry. Return to the jar and 
cover with the vinegar boiling hot, to which has just 
been added the spices. This pickle may be hermetically 
sealed while hot, or the vinegar reheated for two or three 
mornings. 

OILED PICKLES 

ioo small cucumbers i quart of onions 

y pound of ground mustard i pint of olive oil 

i teaspoonful of black pepper i ounce of celery-seed 

y pound of whole mustard 2 quarts of vinegar 

Pare the cucumbers and onions, and slice them in thin 
slices. Put a layer of cucumbers, then a layer of onions, 
then a heavy sprinkling of salt, then another layer of cu- 
cumbers, and so continue these alternations. On top, place 



58 CANNING AND PRESERVING 

a heavy weight to press them down ; let stand over night, 
or at least six hours. Then drain off the liquor. Put a 
tablespoonful of powdered alum in sufficient cold vinegar 
to cover the pickles, stir until the alum is dissolved, pour 
this over the cucumbers and onions, and stand aside for 
four or five hours. Then drain. (This vinegar may be 
saved to use for other purposes.) Put the cucumbers and 
and onions into glass or stone jars. Mix the mustard, 
pepper and celery-seed with the oil, then add gradually the 
two quarts of vinegar, and pour over the cucumbers and 
onions. Fasten the jars, and in two weeks the pickles will 
be ready to use. 

GREEN TOMATO PICKLES 

i peck of green tomatoes, ^ pound of ground mustard 
sliced i dozen onions, sliced 

i}4 ounces of black pepper i ounce of whole cloves 
i ounce of whole allspice i ounce of mustard-seed 

Put a layer of tomatoes, then a layer of onions, then a 
sprinkling of salt, then another layer of tomatoes, and so 
on; let stand over night. Next morning, drain off all the 
liquor, put them in a porcelain-lined kettle with all the 
other ingredients, cover with vinegar, and simmer gently 
fifteen minutes. Put away in stone or glass jars. 

RIPE TOMATO PICKLES 

Choose small red or yellow tomatoes, prick them with a pin, 
put in glass or stone jars, add two or three dozen nastur- 
tium-seeds to each quart of tomatoes, cover with good cold 
cider vinegar. They will be ready for use in about two 
weeks and will keep all winter. 

PICKLED WALNUTS 

The walnuts should be gathered when very young and soft, 
soft enough to be easily pierced with a pin. They should 



CANNING AND PRESERVING 59 

be gathered in the middle of the day when the sun is hot 
upon them. Rub them with a coarse flannel. Then make a 
brine from salt and water, strong enough to bear an egg, 
and let them lie in it nine days, changing the brine every 
other day. At the end of this time, take them out, spread 
them on large dishes and expose them to the atmosphere 
for about thirty minutes. Then pour over them boiling 
water, then take them out one at a time, rub them with a 
piece of coarse flannel, and pierce them with a large nee- 
dle in several places. Now place them in glass jars. To 
every hundred walnuts allow one gallon of vinegar, one 
ounce of cloves, one ounce of allspice, one ounce of black 
pepper, a half-ounce of mace, and a half-ounce of nutmeg. 
Put the spices in the vinegar, and scald in a porcelain ket- 
tle for fifteen minutes. Then strain the vinegar, and pour 
it, boiling hot, over the walnuts ; add a large tablespoonful 
of grated horse-radish, and a cupful of mustard-seed. 
Cover closely and stand in a cool place. 



TO SALT CUCUMBERS FOR PICKLING 

Choose very small cucumbers as free from spots as possible. 
Put a layer of cucumbers in the bottom of a cask, then a 
layer of coarse salt, about a quarter of an inch thick, then 
another layer of cucumbers, another of salt, and so con- 
tinue until all the cucumbers are used. Place a board on 
top of the pickles, on which put a heavy stone to keep 
the pickles down. If you raise your own cucumbers, gather 
them early in the morning, or late in the evening, as cut- 
ting them at midday will wilt the vines. After the stone 
is placed on the board, pour around about a quart of water 
to moisten the salt. This with the juice that exudes from 
the cucumbers should make sufficient brine to cover. A 



60 CANNING AND PRESERVING 

new supply of cucumbers may be added ; simply remove 
the board and stone, and arrange in layers as before. A 
few cabbage leaves or horse-radish tops may be placed 
underneath the board. This will prevent moulding. 
When the cask is nearly full, tuck a cloth closely around the 
edges, place board and weight on top of it, cover the cask, 
and the cucumbers will keep perfectly for one or two 
years. 

When wanted for pickling, carefully lift the cloth with 
the scum, wash the board, the stone, and the cloth in clear 
warm water. Do not be alarmed at the heavy scum found. 
With a clean cloth wipe all the scum from the sides of the 
cask ; take out as many as are wanted, return the cloth, 
board and weight, and cover closely as before. 

Place the cucumbers taken out in a large vessel of cold 
water, soak three days, changing the water each day, then 
drain and wipe carefully, without bruising. Put a porce- 
lain-lined kettle over the fire and fill half full of good cider 
vinegar, add as many cucumbers as the vinegar will cover, 
let the whole come to a boil, turning the cucumbers several 
times with a wooden spoon to prevent those in the bottom 
from becoming soft. After they are thoroughly heated, 
drain, and put them in a stone jar. Throw this vinegar 
away. Cover the cucumbers with fresh cold vinegar; 
spices may be added to taste. A tablespoonful of chopped 
horse-radish will prevent moulding. They will be ready 
for use in about a week. 

String beans and green tomatoes sliced may be pre- 
pared in precisely the same manner. 



CANNING AND PRESERVING 61 

PICKLED CORN 

Corn, Lima beans and string beans may be packed in salt 
precisely the same as cucumbers, and after soaking twenty- 
four hours, may be cooked the same as green vegetables, 
changing the water once or twice while boiling. 

Many like this way of preserving vegetables better than 
canning. 

The following is a list of vegetables, etc., and their 
season for pickling : 

Artichokes — July and August. 
Beans — July and August. 
Cabbage — September. 
Cabbage, red — September. 
Cauliflower — August and September. 
Celery — October and November. 
Cucumbers — July to middle of August. 
Martines — July and August. 
Muskmelons — First to middle of September. 
Nasturtiums — August and September. 
Onions — August. 
Parsley — October. 
Peppers — August . 
Tomatoes, green — September. 
Tomatoes, ripe — August. 

Walnuts— The early part of July, or the first week the 
walnuts form. 



CATSUPS 



CUCUMBER CATSUP 

For this, choose large, ripe cucumbers. Pare, remove the 
seeds, and grate. To every pint of this pulp allow : 

^ pint of cider vinegar 

% teaspoonful of cayenne 
i teaspoonful of salt 
2 heaping tablespoonfuls of grated 
horse-radish 

Drain the grated cucumber in a colander, then mix with 
all the other ingredients. Bottle and seal. 

MUSHROOM CATSUP 
Take freshly gathered mushrooms and examine them care- 
fully to see that they are all right. Wipe them, but do not 
wash. Put a layer of the mushrooms in the bottom of an 
earthen dish, then sprinkle well with salt, then another 
layer of mushrooms, another of salt, and so on alternately ; 
cover with a folded towel, and stand in a very warm place 
for twenty-four hours ; then mash and strain through a 
coarse bag. To every quart of this liquor add one ounce 
of pepper-corns, and boil slowly in a porcelain-lined kettle 
for thirty minutes ; then add a quarter-ounce of whole 
allspice, a half-ounce of sliced ginger-root, one dozen whole 
cloves, and three blades of mace, Boil fifteen minutes 

(63) 



CANNING AND PRESERVING 63 

longer. Take from the fire and stand aside to cool. When 
cold, strain through flannel, and put into small bottles, 
filling to the very top. Cork tightly and dip in sealing- 
wax. 

TOMATO CATSUP No. i 
(Prof. Rachel Bodley) 
Cut ripe tomatoes into thin slices ; then put into a stone 
jar a layer of tomatoes and a layer of salt, and stand aside 
for three days. Then press through a sieve, add vinegar, 
and spice to taste, bottle and seal. 

TOMATO CATSUP No. 2 

For catsup, use tomatoes that are solid and free from decay. 
They should be gathered in August, as later in the season 
the lose their flesh, become watery and acid. 

1 bushel of ripe tomatoes 2 ounces of mustard 
y 2 gallon of vinegar 1 ounce of ginger 

y 2 pound of sugar y 2 ounce of cloves 

y 2 pint of salt }i ounce of cayenne 

i~y ounces of black pepper y ounce of powdered 
1 y ounces of allspice assafetida 

1 pint of alcohol 

Put the tomatoes on to boil, boil gently a half-hour, then 
press them through a sieve to remove the seeds and skins. 
Return this liquid to the kettle (which should be porcelain- 
lined), and boil down to one and a half gallons ; then add 
the vinegar and evaporate to one and three-quarter gallons ; 
then add the sugar, salt and spices , stir until thoroughly 
mixed. Put the assafetida into a teacup, add to it two 
tablespoonfuls of the catsup, stir until thoroughly mixed, 
then turn it into the kettle, stir continually until the catsup 
comes to a boil, then take it from the fire and add the 
alcohol. Bottle and seal while hot. 



64 CANNING AND PRESERVING 

This recipe has been in constant use in my own family 
for years, and is pronounced, by those who have used it — 
perfect. 

COLD TOMATO CATSUP 

Peel and chop very fine a half-peck of ripe tomatoes. 
Drain them in a colander, then turn them into an earthen 
vessel and add a half-cup of grated horse-radish, one cup 
of salt, one cup of black and white mustard-seed mixed, 
two tablespoonfuls of black pepper, two red peppers and 
two roots of celery chopped fine, two teaspoonfuls of celery- 
seed, one cup of nasturtiums chopped fine, one cup of 
brown sugar, two tablespoonfuls of ground cloves, two 
tablespoonfuls of ground allspice, a teaspoonful of cinna- 
mon, a teaspoonful of mace, and one quart of cider vinegar. 
Mix all well together, bottle, and seal. 

WALNUT CATSUP 

Take one hundred green walnuts that are young enough to 
be pierced through easily with a pin. Pierce each walnut 
in five or six places, then put them in an earthen vessel, 
cover with a half-pound of salt and two quarts of vinegar. 
Cover and stand aside for six days, mashing with a potato- 
masher and stirring every day. At the end of that time, 
strain off and squeeze every drop of liquor from the walnuts. 
Add a half-pint of vinegar to the remaining husks, beat 
them with a potato-masher and squeeze again. Turn all 
this liquor into a porcelain-lined kettle, add to it one ounce 
of whole pepper-corns, forty whole cloves slightly bruised, 
a quarter-ounce of whole mace, a quarter-ounce of nutmeg 
cut in thin slices, a small root of horse-radish cut in slices, 
one blade of garlic chopped, one long red pepper, a half- 
pound of anchovies, and a quarter-ounce of green ginger- 



CANNING AND PRESERVING 65 

root cut in slices. Bring this mixture slowly to a boil, cover 
the kettle closely, and boil slowly a half-hour. Then 
strain through a cloth and stand aside to cool. When cold, 
add one pint of port wine ; bottle, cork tightly, and seal. 
This should stand three or four months before using. 

MIXED SAUCE 

i gill of walnut catsup 

4 tablespoonfuls of essence of anchovy 

y 2 ounce of grated lemon-peel 

y 2 ounce of garlic 

i ounce of horse-radish 

y ounce of black pepper 

i even teaspoonful of celery-seed 

i even teaspoonful of curry powder 

i gill of mushroom catsup 

]/ 2 pint of port wine 

Pound or grind the celery-seed ; grate the horse-radish, 
and mix all the ingredients together. Bottle and cork 
tightly, and shake well every day for two weeks, then strain 
through a very fine muslin, bottle, cork, and seal. This 
is a very relishing sauce, and very wholesome. 

IMITATION OF WORCESTERSHIRE SAUCE 

Add to one quart of vinegar three-quarters of an ounce of 
cayenne, three cloves of garlic chopped fine, five anchovies 
mashed, twelve whole cloves bruised, and two blades of 
mace. Cover, and stand aside over night. Next day, rub 
through a fine sieve, strain, add one gill of port wine, put 
it in a demijohn, cork, and stand aside for ten days ; then 
bottle, cork, and seal. 



FLAVORED VINEGARS 



CELERY VINEGAR 

^ pound of celery-seed 
i quart of cider vinegar 
i teaspoonful of salt 
2 teaspoonfuls of granulated sugar 

Mix all the ingredients together, put in a porcelain-lined 
kettle and bring to boiling-point. When cold, put in a large 
bottle, and shake every day for two weeks. Then strain 
through a fine cloth or filter, bottle, and cork tightly. 

CHILI VINEGAR 

This is made by infusing fifty of the small foreign bird- 
peppers (small red and yellow peppers about one inch long) 
in one pint of the best white wine vinegar for two weeks. 

HORSE-RADISH VINEGAR 
(Marion Harland) 

6 tablespoonfuls of scraped or 

grated horse-radish 
I tablespoonful of white sugar 
i quart of vinegar 

Scald the vinegar ; pour boiling hot over the horse-radish. 
Steep a week, strain and bottle. 

(66) 



CANNING AND PRESER VING 67 

ONION VINEGAR 

i quart of vinegar 2 teaspoonfuls of white sugar 

1 teaspoonful of salt 2 large Spanish onions 

Grate the onions, mix with them the salt and sugar, let 
stand two hours, and add the vinegar. Turn into bottles, 
and shake every day for two weeks. Then strain through 
a fine cloth, bottle, and cork. 

This maybe used for salads, etc., where a very delicate 
onion flavor is desired. 

TARRAGON VINEGAR 

Put into a wide-mouthed bottle one cup of freshly-gathered 
tarragon leaves, cover with a quart of good cider vinegar ; 
cork the bottle and stand aside for two weeks, shaking fre- 
quently ; then strain and squeeze through a flannel bag. 
Pour into small bottles, cork, and keep in a cool place. 

This is an agreeable addition to all salad and fish 
sauces. 

SALAD VINEGAR 

For daily use for French dressing a spiced vinegar gives 
zest to the salad. Mash two cloves of garlic, grate one 
onion, add a quarter teaspoonful of celery seed, one 
whole clove, and four bay leaves. Cover with one quart 
of good vinegar and fasten. Shake each day for three 
weeks and strain. Bottle for use. 



POWDERS AND DRIED HERBS 



CURRY POWDER 

3 ounces of turmeric i ounce of mustard 

3 ounces of coriander-seed y 2 ounce of allspice 

i ounce of black pepper y 2 ounce of cardamon-seed 

i ounce of ginger y ounce of cumin-seed 

Pound all the ingredients in a mortar until reduced to a fine 
powder. Sift, bottle, and cork. 

GUMBO FILLET POWDER 

Take the very young tender leaves of the sassafras, spread 
them out on white paper, and dry in a cool, dry, airy 
place. When dry, pound in a mortar, press through a hair 
sieve, and keep in a closely corked bottle. 

RAGOUT POWDER 

y 2 ounce of ground mustard y ounce of nutmeg, grated 
y ounce of ground mace fa ounce of black pepper 

*4 ounce of ground cloves y 2 ounce of dried lemon-peel, 

V 

/4 



ounce of ground ginger grated 



i ounce of salt Dash of cayenne 

Mix all well together, rub through a fine sieve, bottle, and 
cork. 

A teaspoonful of this powder added to a sauce or 
ragout gives an agreeable flavor 

(68) 



CANNING AND PRESERVING 69 

SOUP POWDER 

Take of lemon-peel, thyme, sweet marjoram and parsley- 
one ounce each. Dry carefully in a warm oven; then 
pound in a mortar, and rub through a fine sieve, then add 
one drachm of powdered celery-seed. Bottle and cork. 
One teaspoonful of this may be added to each quart of soup. 

TO DRY HERBS 

It is of the utmost importance to pick or purchase the herbs 
when in the highest state of perfection, this is when full of 
juice, just before flowering. They should be gathered on a 
dry day. Cleanse thoroughly from dust and dirt, cut off 
the roots, spread on brown paper, and put them in a warm 
oven, that they may dry quickly to preserve their flavor. 
Great care must be taken that they do not burn. When 
dry, rub the leaves from the stems, put into bottles or jars, 
and cork tightly. They should be perfectly cold before 
bottling. 

SOUP COLORING AND FLAVORING 

Chop fine one onion, one carrot, a parsnip, a sweet potato, 
two cloves of garlic, add a half teaspoonful sage, same of 
parsley, a half teaspoonful of allspice, a red pepper. Burn 
very brown a cup of sugar by stirring it dry over the fire 
until it melts and burns ; add an equal quantity of water, 
cook a moment and add the vegetables and spices. Cover 
and simmer very slowly for a half hour, strain and bottle. 
Use a half teaspoonful to color sauces and soups. 



70 CANNING AND PRESERVING 



ADDITIONAL RECIPES 71 



72 CANNING AND PRESERVING 



ADDITIONAL RECIPES 78 



74 CANNING AND PRESERVING 



INDEX 



Apple Butter 


33 


Canned Corn 


IS 


Jelly 


34 


Currants 


12 


Apples, Canned 


11 


Currants and Rasp- 




Canned with Pineapple 11 


berries 


13 


Canned with Quinces 


11 


Damsons 


13 


Dried 


40 


Dewberries 


13 


Preserved 


19 


Elderberries 


13 


Spiced 
Apricot Marmalade 


48 


Fruits 


11 


31 


Gooseberries, Green 


14 


Apricots, Canned 


12 


Gooseberries, Ripe 


14 


Preserved 


27 


Greengages 


13 


Asparagus, Canned 


17 


Huckleberries 


14 






Lima Beans 


17 


Barberry Jam 


29 


Peaches, No. 1 


14 


Beans, Canned 


17 


Peaches, No. 2 


14 


Lima, Salted 


61 


Pears 


15 


Pickled 


49 


Peas 


17 


Blackberries, Canned 


12 


Pineapple 


15 


Preserved 


20 


Plums, Blue 


16 


Blackberry Jam 


30 


Plums, Large 


16 


Jelly 


35 


Quinces 


16 


Syrup 


45 


Raspberries 


16 


Vinegar 


46 


Strawberries, No. 1 


17 


Black Currant Jam 


30 


Strawberries, No. 2 


17 


Blue Plums, Canned 


16 


Tomatoes 


18 


Preserved 


24 


Tomatoes, Whole 


18 


Bordeaux Sauce 


49 


Vegetables 
Yellowgages 


17 


Brandy Peaches 


39 


13 


Butter, Apple 


33 


Canning 


9 


Peach 


33 


Cantaloupes, Spiced 
Catsup, Cucumber 


48 


Pear 


33 


62 


Plum 


33 


Mushroom 


62 


Tomato 


34 


Tomato, No. 1 


63 


Butters 


33 


Tomato, No. 2 


63 






Tomato, Cold 


64 


Cabbage, Pickled 


50 


Walnut 


64 


Red, Pickled 


50 


Catsups 
Cauliflower, Pickled 


62 


Canned Apples 


11 


51 


Apples and Pineapple 


11 


Celery Pickle 


50 


Apples and Quinces 


11 


Vinegar 


66 


Apricots 


12 


Cherries, Canned 


12 


Asparagus 


17 


Dried 


40 


Beans 


17 


Preserved * 


21 


Blackberries 


12 


Spiced , 
Cherry Jelly 


48 


Cherries 


12 


36 






(75) 





76 



INDEX 



Cherry Syrup 
Chili Vinegar 


44 


Horse-Radish Vinegar 


66 


66 


Huckleberries, Canned 


14 


Chow Chow 


51 


Preserved 


24 


Citron, Preserved 


21 






Conserved Fruits 


40 


Jam, Barberry 


29 


Copper Plums, Preserved 


24 


Blackberry 


30 


Corn, Canned 


18 


Currant, Black 


30 


Pickled 


61 


Currant, Red 


30 


Salted 


61 


Currant, Whit© 


30 


Crab Apple Jelly 


35 


Grape 


30 


Crab Apples, Preserved 


20 


Green Grape 


30 


Cranberry Jelly 


36 


Raspberry 
Rhubarb 


32 


Cucumber Catsup 


62 


32 


Mangoes, 
Pickles, Small 


53 


Jams 


29 


51 


Jellies 


34 


Cucumbers, To Salt for Pickling 59 


Jelly, Apple 

Blackberry 


34 


Currant Jam 


30 


35 


Jelly 


36 


Cherry 
Crab Apple 


36 


Syrup 


43 


35 


Currants, Canned 


12 


Cranberry 


36 


Canned with Rasp- 




Currant 


36 


berries 


13 


Damson 


37 


Preserved 


22 


Grape 


37 


Curry Powder 


68 


Green Grape 


37 






Peach 


37 


Damson Jelly 


37 


Pear 


38 


Damsons, Canned 


13 


Plum 


38 


\ Preserved 


22 


Quince 


38 


Dewberries, Canned 


13 


Raspberry 


38 


Preserved 


22 


Rhubarb 


38 


Dried Apples 
Cherries 


40 


Strawberry 


89 


40 


Tutti Frutti 


39 


Fruits 


40 


Jerusalem Artichokes 


49 


Herbs 


68 






Peaches 


40 


Kettle, Preserving 


10 


Pears 


40 






Plums 


40 


Large Plums, Canned 


16 


Quinces 


40 


Lemon Peel 


41 






Pickle 


51 


Elderberries, Canned 


13 


Syrup 
Lemons, Preserved 


44 






25 


Flavored Vinegars 


66 


Lima Beans, Canned 


17 


Fruit Jellies 


34 


Limes, Preserved 


26 


Fruits, Canned 


11 






Conserved 


40 


Mangoes, Cucumber 


53 


Dried 


40 


Melon 


52 


Preserved 


19 


Peach 


53 






Pepper 


53 


Ginger, Preserved 


22 


Tomato 


54 


Gooseberries, Green, Canned 


14 


Marmalade, Apricot 


31 


Green, Preserved 


24 


Orange, No. 1 


30 


Ripe, Canned 


14 


Orange, No. 2 
Peach 


31 


Grape Jam 


30 


31 


Jelly 


37 


Plum 


31 


Syrup 


44 


Quince, No. 1 


31 


Greengages, Canned 


13 


Quince, No. 2 


32 


Preserved, 


23 


Marmalades or Jams 


29 


Green Grape Jam 


30 


Martines, Pickled 


54 


Jelly 


37 


Melon Mangoes 
Mixed Pickles 


52 


Green Tomatoes, Preserved 


28 


55 


Gumbo Billet Powder 


68 


Mixed Sauce 


65 






Mock Olives 


55 


Herbs, To Dry 


68 


Mulberries, Preserved 


26 


Honey, Quince 


45 


Mushroom Catsup 


« 





INDEX 


77 


Nasturtiums, Pickled 


55 


Plum Marmalade 


31 


Nectarines, Preserved, 


27 


Plums, Blue, Canned 


16 






Blue, Preserved, 


24 


Oiled Pickles 


57 


Copper, Preserved 


24 


Oil Stoves 


10 


Dried 


40 


Olives, Mock 


55 


Spiced 


48 


Onion Vinegar 


67 


Powder, Curry 


68 


Onions, Pickled 


56 


Gumbo Fillet 


68 


Orange and Lemon-Peel 


41 


Ragout 


68 


Orange Marmalade, No. 1 


30 


Soup 
Powders and Dried Herbs 


69 


Marmalade, No. 2 


31 


68 


Prawlings 


41 


Preserved Apples 


19 


Syrup 


44 


Apricots 
Blackberries 


27 


Oranges, Preserved 


26 


20 






Cherries 


21 


Parsley, Pickled 

Peach Butter 


56 


Citron 


21 


33 


Crab Apples 


20 


Jelly 


37 


Currants 


22 


Mangoes 


53 


Currants, White 


22 


Marmalade 


31 


Damsons 


22 


Peaches, Brandy 


39 


Dewberries 


22 


Canned, No. 1 


14 


Ginger 


22 


Canned, No. 2 


14 


Greengages 


23 


Dried 


40 


Green Gooseberries 


24 


Preserved 


26 


Huckleberries 


24 


Spiced 


47 


Lemons 


25 


Pear Butter 


33 


Limes 


26 


Jelly 


38 


Mulberries 


26 


Pears, Canned 


15 


Nectarines 


27 


Dried 


40 


Oranges 
Peaches 


26 


Preserved 


27 


26 


Spiced 


48 


Pears 


27 


Peas, Canned 


17 


Pineapple 


27 


Pepper Mangoes 
Peppers, Pickled 


53 


Plums, Blue 


24 


56 


Plums, Copper 


24 


Piccalilli 


57 


Prunes 


24 


Pickle, Celery 


50 


Pumpkin 


22 


Lemon 


51 


Quinces 


27 


Pickled Beans 


49 


Raspberries 


28 


Cabbage 


50 


Strawberries 


28 


Cabbage, Red 
Cauliflower 


50 


Tomatoes, Green 


28 


51 


Tomatoes, Ripe 


29 


Corn 


61 


Tomatoes, Yellow 


29 


Martines 


54 


Watermelon-Rind 


22 


Nasturtiums 


55 


Yellowgages 


24 


Onions 


56 


Preserving 


19 


Parsley 


56 


Preserving Kettle 


10 


Peppers 


56 


Prunes, Preserved 


24 


Tomatoes, Green 


58 


Pumpkin, Preserved 


22 


Tomatoes, Ripe 


58 






Walnuts 


58 


Quince Honey 


45 


Pickles, Cucumber, Small 


51 


Jelly 


38 


Mixed 


55 


Marmalade, No. 1 


31 


Oiled 


57 


Marmalade, No. 2 


32 


Sour 


48 


Quinces, Canned 


16 


Sweet 


47 


Canned with Apples 


11 


Pickling 


47 


Dried 


40 


Season for 


61 


Preserved 


27 


Pineapple, Canned 


15 


Spiced 


48 


Canned with Apples 11 






Preserved 


27 


Ragout Powder 


63 


Syrup 


44 


Raspberries, Canned 


16 


Plum Butter 


33 


Canned with Cur- 




Jelly 


88 


rants 


13 



LofC, 



78 


INDEX 




Raspberries, Preserved 


28 


Syrup, Rose 


45 


Raspberry Jam 
Jelly 


82 


Strawberry 


45 


38 


Violet 


45 


Syrup 


45 


Syrups 


43 


Vinegar 


46 






Red Currant Jam 


30 


Tarragon Vinegar 


67 


Rhubarb Jam 


32 


Tomato Butter 


34 


Jelly 


38 


Catsup, No. 1 


63 


Ripe Tomatoes, Preserved 


29 


Catsup, No. 2 


63 


Rose Syrup 


45 


Catsup, Cold 
Figs 

Mangoes 
Pickles, Green 


64 
42 

54 


Sauce, Bordeaux 


49 


Imitation of Worcester 




58 


shire 


65 


Pickles, Ripe 


58 


Mixed 


65 


Tomatoes, Canned 


18 


Season for Pickling 


61 


Green, To Salt, for 




Small Cucumber Picklea 


51 


Pickling 


60 


Soup Powder 


69 


Green, Preserved 


28 


Sour Pickles 


48 


Ripe, Preserved 
Whole, Canned 


29 


Spiced Apples 


48 


18 


Cantaloupes 


48 


Yellow, Preserved 


29 


Cherries 


48 


Tutti Frutti Jelly 


39 


Peaches 


47 






Pears 


48 


Vegetables, Canned 


17 


Plums 


48 


Vinegar, Blackberry 


46 


Quinces 
Watermelon-Rind 


48 


Celery 


66 


48 


Chili 


66 


Stoves, Small Oil 


10 


Horse-Radish 


66 


Strawberries, Canned, No. 1 


17 


Onion 


67 


Canned, No. 2 


17 


Raspberry 


46 


Preserved 


28 


Strawberry 


46 


Strawberry Jelly 


39 


Tarragon 


67 


Syrup 


45 


Violet Syrup 


45 


Vinegar 


46 






String Beans, To Salt, for 

Pickling 
Sweet Pickles 




Walnut Catsup 


64 


60 


Walnuts, Pickled 


58 


47 


Watermelon-Rind, Preserved 


22 


Syrup, Blackberry 


45 


Spiced 


48 


Cherry 


44 


White Currant Jam 


30 


Currant 


43 


White Currants, Preserved 


22 


Grape 


44 


Worcestershire Sauce, Imita- 




Lemon 


44 


tion of 


65 


Orange 


44 






Pineapple 


44 


Yellowgages, Canned 


13 


Quince 


45 


Preserved 


24 


Raspberry 


45 


Yellow Tomatoes, Preserved 


29 



Salad Vinegar 

Sou'p Coloring and Flavoring 



67 



SOME OTHER BOOKS 

PUBLISHED BY 

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Mrs. Rorer^s Cook Book 

A Manual of Home Economies. By Mrs. S. T. Rorer, 
Principal of the Philadelphia Cooking School, 
author of Canning and Preserving, Hot Weather 
Dishes, etc. 

This is an eminently practical book. It embodies the experi- 
ence and study of the author in all the years that she has been 
teaching and lecturing so successfully before the public. 
The book has become as famous as the author. It is a standard 
of excellence in that it is full of the brightest things in cookery ; 
the recipes are absolutely reliable, and the general instructions 
to housekeepers of the most helpful and necessary character. 

Nearly all cook books assume some knowledge and experi- 
ence on the part of those who use them, but Mrs. Rorer makes 
her explanations so clear, and gives such definite directions as 
to quantities that the beginner has no difficulty in successfully 
accomplishing all the book calls for. Then there are frequent 
hints as to the proper use of left-overs, how to market, and in 
many ways information is given that is alike useful to the 
experienced cook, as to the tyro in matters culinary. 

The book is full of choice recipes, every one of which has 
been successfully tested by Mrs. Rorer in class-room and home, 
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i2mo, nearly 600 pages, with portrait of author, and 
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Canning and Preserving 

By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook 
Book, Hot Weather Dishes, etc. 

The only book on the subject worth the name. In it Mrs. 
Rorer discusses at length the canning and preserving of fruits 
and vegetables, with the kindred subjects of marmalades, 
butters, fruit jellies and syrups, drying and pickling. The 
recipes are clearly and simply given. 

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By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook 

Book, Canning and Preserving, etc. 

Its name tells the whole story. It is the only book of the kind 
published. Hot weather seems to suspend the inventive faculty 
of even the best housekeepers, and at a season when the appe- 
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and dainty dishes, with suggestions for presenting the substan- 
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A veritable book of sweets, full of choice recipes, with complete 
instructions for making the many delicacies that delight both 
young and old. It is the result of careful practice in teaching- 
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New Salads 

For Dinners, Luncheons, Suppers and Receptions. 
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Rorer's Cook Book, Canning and Preserving, etc. 

Here are gathered together a choice lot of original recipes 
for the proper making and serving of this important dish. 
Not enough attention is paid to this matter by the average 
housekeeper, and hence much pleasure and benefit is lost. 
Mrs. Rorer in her introduction says : 

"A salad made from a succulent green vegetable and 
French dressing, should be seen on the dinner table in every 
well-regulated household three hundred and sixty- five times 
a year. These green vegetables contain the salts necessary 
to the well being of our blood; the oil is an easily- digested 
form of fatty matter; the lemon juice gives us sufficient acid; 
therefore simple salads are exceedingly wholesome. We do 
not refer here to the highly-seasoned mixtures of meats and 
vegetables with a heavy mayonnaise dressing. These are 
rather objectionable. However, if one omits the mustard, 
seasoning the materials lightly and sensibly, and serves such 
salads for a lunch or for an evening collation, they are much 
more wholesome than the average fried dish, upon which 
many depend for their fatty food. 

*' During the summer, the dinner salad may be composed 
of any well-cooked green vegetable, served with a French 
dressing ; string beans, cauliflower, a mixture of peas, turnips, 
carrots and new beets, boiled radishes, cucumbers, tomatoes, 
uncooked cabbage, and daintily cooked spinach. In the 
winter, serve celery, lettuce, endive, chickory, escarole and 
chervil." 

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Rorer's Cook Book, Canning and Preserving, etc. 

In her cooking school and on the lecture platform, Mrs. 
Rorer has always taught the true economy of cooking — the 
avoidance of waste. No spirit of meanness enters into the 
purchasing of materials, but her endeavor is to inculcate the 
idea of getting the most and best out of everything. Waste is 
extravagance, and that means the depletion of the household 
income, for which there is no adequate return. To quote her 
own words : 

11 Economical marketing does not mean the purchase of 
inferior articles at a cheap price, but of a small quantity of the 
best materials found in the market ; these materials to be 
wisely and economically used. Small quantity and no waste, 
just enough and not a piece too much, is a good rule to remem- 
ber. In roasts and steaks, however, there will be, in spite of 
careful buying, bits left over, that, if economically used, may 
be converted into palatable, sightly and wholesome dishes for 
the next day's lunch or supper." 

" As meat is the most costly and extravagant of all articles 
of food, it behooves the housewife to save all left overs and 
work them over into other dishes. The so-called inferior pieces 
— not inferior because they contain less nourishment, but infer- 
ior because the demand for such meat is less — should be used 
for all dishes that are chopped before cooking, as Hamburg 
steaks, curry balls, kibbee, or for stews, ragouts, pot roasts, and 
various others where a sauce is used." 

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Bread and Bread-Making 

How to make many varieties easily and with the 
best results. By Mrs. S. T. Rorer, author of 
Mrs. Rorer's Cook Book, Canning and Pre- 
serving, etc. 

Bread forms such an important part of the daily fare, 
that it would seem to be a work of supererogation to do more 
than simply present this book to the notice of the housewives of 
the country. A few words, however, as to its purpose, may 
not be out of place. The object of the work is two-fold. 
First, to give in a concise and easily-managed form a set of 
recipes used in every household every day. Secondly, to 
point out the reasons why failures so often occur, even with 
perfect recipes, and how to guard against them. 

The book contains a chapter on wheat and how to 
properly select flour; then follows directions for mixing, 
kneading, moulding and baking, with a chapter on yeast. 
The recipes cover the ground of bread-making completely. 
In the list we find white wheat bread, whole-wheat bread, 
French and Graham bread, 19th Century, Golden Loaf, 
Swedish, etc. Then there are the Small Breads, such as 
Vienna Rolls, Pocket Book Rolls, Crumpets, Muffins, German 
Horns, Nuns' Puffs, etc. A chapter on Second Cooking of 
Bread gives us Zwieback, Toasts, Pulled Bread, etc., followed 
by Quick Breads, Steamed Breads and Sweet Breads. 

Every recipe in the book, with well-selected materials, 
has been tried by the author, and many times by her pupils, 
with perfect results. 

Long i6mo, with index ; illustrated with cuts in the 

beautiful three-color process : a companion to 

New Salads and Made Over Dishes ; 

bound in cloth, 50 cents. 



Six Little Cookery Books 

By Mrs. S. T. Rorer, A set of charming and 
beautiful volumes, exquisitely bound in cloth. 
Designed to meet the special wants of a numer- 
ous class of housekeepers who are given to 
entertaining, and are so often at loss to know 
what and how to prepare for their guests. 

During her extensive lecturing tours, Mrs. Rorer has received 
many requests from her friends and admirers to issue a set of 
books touching on the topics contained in the following vol- 
umes. Here is the first instalment ; more will follow on other 
subjects. The recipes given in each of these dainty little books 
are choice and rare, some of them coming from old family 
records. In her usual clear and concise style, Mrs. Rorer 
gives full directions as to the successful carrying out of each 
formula. They will be found a useful addition to the cookery 
lore of any housewife, and enable her to excel in many little 
dainty repasts not possible without some such aid. 

Colonial Recipes 

How to Use a Chafing Dish 

Fifteen New Ways for Oysters 

Twenty ^uick Soups 

Sandwiches 

Dainties 

24mo, each volume bound in a separate color of 

beautiful cloth, stamped ; sold separately, 

25 cents per volume 



Cakes j Cake Decorations 
and Desserts 

A Practical Book for Practical Use 

By the celebrated chef, Charles H. King. House- 
keepers have long wanted such a book. We 
are glad it is as good a book as it is. Mr. King 
is a master-hand at the business of decorating and 
the making of cakes and candies. He tells his 
methods in his own practical way, and gives 
abundant recipes. Everything is plain and mat- 
ter-of-fact so that the beginner need have no 
trouble, and waste nothing in experiments. 
It is illustrated by engravings of numerous 
decorated pieces, and has a silhouette chart for 
the guidance of the learner. 

Mrs. Rover says of this book : 

" Housewives will find this a great help, and it will be 
also very valuable to those who are doing catering and cake- 
making for public uses. It has every virtue necessary for a 
home manual, is simple, plain, and economical. The plates, 
so well described, will enable even an inexperienced person 
after a few trials to ice and decorate a cake equal to an 
expert. Mr. King has covered the entire field of cake- 
baking, cake-decorating, sugar-boiling and sugar-spinning wth 
recipes for fine candies, and has in a condensed way given that 
which has taken him long years to acquire. The book con- 
tains twenty-one plates and many patterns. I know of no 
other book which covers this field, and should advise those 
doing fancy work to secure its help at once." 

i2mo, cloth, stamped in gold and color, $1.50 



Household Accounts 

A simple method of recording the daily expenses of 
the family. Printed on good paper, and ruled in 
excellent form. 

This is perhaps the best book of the kind ever introduced. 
With it there is an end to disputes with the butcher or grocery- 
man on settling day. The book contains ruled pages, syste- 
matically and simply divided into spaces in which are kept 
the purchases for each day of milk, butter, eggs, meat, 
groceries, vegetables, etc. The daily expenses total up for 
the months, and the months for the year. There are other 
forms for recording expenses of help, light, heat and general 
household expenditures in table and bed linens, china and 
kitchen utensils, etc. 

Mrs. Rorer says it is what every housekeeper ought to 
have. It is not only a satisfactory method of knowing the 
cost of maintaining the household, but it leads to a better 
economy in expenditure. 

" There is a moral necessity for the keeping of household 
accounts," said a well-known teacher of domestic science a 
short time ago, " but I have discovered that if you want women 
to keep books you must make it easy for them. A Philadel- 
phia publishing-house has issued a little book for household 
accounts, which provides a simple manner of recording and 
computing the family expenses. There is a page for each 
month of the year, with spaces for the daily entry of the 
principal items of food. Separate pages are provided for the 
wages of the various servants, for heating and light, for 
table and bed linens, etc., with additional space for a general 
summary and memoranda." — New York Times. 

" Few things are more dreaded by the average house- 
keeper than the keeping of the household accounts. By the 
time an elaborate system of bookkeeping is devised, with inky 
home-made rulings and intricate divisions and subdivisions, 
into the component parts of the domestic menage, the spirit of 
reform is apt to wax weak, and a few days sees the abolition 
of this commendable habit. However, a little book for house- 
hold accounts, just issued by Arnold & Company, Philadel- 
phia, furnishes an admirable incentive to an accurate statement 
of the domestic financial standing." — Chattanooga Times. 

Bound in manilla boards, 25 cents 



Bible Heroes 

Stories from the Old Testament for Little Folks, 
By William Hardcastle Browne, A. M. 

The subjects of the stories contained in this book are 
well chosen from important personages in the Old 
Testament, and told in an interesting and delightful 
manner. While the book is adapted specially to the 
children, Sunday-School teachers may learn from it 
how to simplify, illustrate and enforce important Bible 
truths. 

It is a book also for the Nursery ; and from its 
pages mothers may learn the art of awakening early 
inquiry in the minds of their children, and leading 
them to treasure up valuable information, and helping 
them to pass many a pleasant hour, the influence of 
which will be to embalm the name of Mother in many 
a grateful memory. 

The Sunday-School Times says : '• In ' Bible Heroes * Mr. 
Browne presents a series of stories for children that will 
provide pleasant and profitable reading. To parents it may 
give a hint how to make the Bible as attractive to their children 
as a book of fairy tales, without losing the value of its truth." 

The Presbyterian Journal says : " Mr. Browne draws out 
and tells some of the most prominent Bible stories in a style 
well adapted to children. The little ones will enjoy them." 

The Philadelphia Call says : " These Bible stories are 
well written, in the easy style that captivates the young. There 
is just as much fascination in them as in the fairy stories of 
Hans Christian Andersen." 

i2mo, 35 full page illustrations ; bound in linen cloth, 
stamped in colors. 75 cents 



Not IVithout Honor 



A Book for Boys 

By William D. Moffat. A capital story. The 
author has made himself familiar to thousands 
of readers by a succession of well written and 
wholesome stories. This is one of the best. 

The New York Herald says : 

"A pleasant book for boys has just been published by 
Arnold & Co., of Philadelphia, the author being William D. 
Moffat. It is entitled, ' Not Without Honor,' and is the story 
of a bright lad who comes to New York to make his fortune. At 
first he makes little headway. He fails as a journalist and as a 
clerk in a bookseller's store. But, however much the business 
instinct may be lacking or dormant, the literary instinct is 
strong in him, and in due time his poems win friends and 
reputation for him, and finally he writes a successful play. 
His struggles in the great city are cleverly and simply 
described, and cannot fail to interest many boys, who even 
now may be thinking of launching out in life for themselves. 
The author is surely a friend of young people, and, while 
writing this book, he must have gone back in fancy to his 
own boyhood days. He does not preach, he does not dole 
©ut advice; he simply describes life in New York as seen 
through a boy's eyes. But he has done this well, and it is 
quite as hard to write a book that will please boys as it is to 
write a sermon that will attract a large congregation." 

Bound in cloth, beautifully stamped, $1.00 



Famous Women of History 

A complete Cyclopaedia of Female Biography, by 
William Hardcastle Browne, A. M., author of 
Bible Heroes, Heart Throbs of Gifted Authors, 
Witty Sayings by Witty People, and other pop- 
ular works. • Containing 3000 brief biographical 
sketches and 1000 pseudonyms of women whose 
names have become famous. Cloth, $2.00. 

Several years ago, in response to a letter of inquiry addressed 
to the late Samuel Austin Allibone, LL. D., that eminent 
scholar and bibliographer wrote to Mr. Browne, that no cyclo- 
paedia exclusively of female biography had ever been published 
in this country, to his knowledge, and intimated that such a work 
was needed. He kindly furnished to Mr. Browne at the time 
a list of books from which valuable material could be obtained, 
with which volumes Mr. Allibone, as the editor of the 
Dictionary of Authors, and as the Librarian of Lenox Library, 
in New York City, was necessarily familiar. 

The result of such investigation appears in the pages of the 
above entitled work. Three thousand brief biographies of 
famous women of all ages and countries furnishes, it is believed, 
nearly a complete list of the women whose lives or writings 
have made a marked imprint upon history. Accuracy has 
been attempted in the dates and localities given, but criticism 
of acts and writings has been avoided. Classical history in its 
earlier stage border so closely on the legendary, that the com- 
piler has deemed it advisable to include in the present work 
prominent female beings of mythology. 

The work is supplemented by more than one thousand 
pseudonyms adopted by literary women on the title pages of 
their books, or in their histrionic triumphs. The book termin- 
ates with the meanings of the Christian names of women. 



Five Sins of an Architect 

With an Apology. By Solomon Gargoyle. Essays 
in self-criticism written by a member of the 
profession. Printed from new type on Dickinson 
handmade paper, deckel edges, bound in art 
canvas, gilt top, i6mo, $1.00. 



" I have been trying for some time to reform my own 
character," says the author in the Apology, "and it occurred to 
me that the best method might be to cast all odd reflections on 
the subject into memoranda." With the feeling that these 
notes would be of interest to the profession at large, the papers 
in this book were gathered from them. While no claim can 
be made for novelty of subject, the essays touch on aspects of 
the architect's life in a manner distinct from every-day discus- 
sion, and with a directness that cannot fail to be helpful. 

" This amusing collection of five essays, and an Apology 
in dialogue form, is something of a new departure in archi- 
tectural literature. The author is a cultivated writer and an 
architect of experience and discrimination." 

— The Architectural Review. 

" ' Five Sins of an Architect ' is evidently not intended to 
reach the multitude, and yet there is much wisdom in its pages 
by which the multitude might profit. It is an essay in self- 
criticism by a working architect, and this self-criticism is 
evidently practical." — Philadelphia Evening Telegraph. 

" The book has a great deal of real value and aims at 
some of the most flagrant architectural vices of the present 
day. That it is the composition of one who thoroughly 
understands his business there can be no denying." 

— Philadelphia Press. 

" I have already bought the book through my book 
dealer and found the work immense. It has done I me more 
good than the cost of it." — Letter from an Architect. 



Trumpets and Shawms 

A volume of poems by Henry Hanby Hay, author 
of " Created Gold," and other poems; with a 
delightful introduction by Hall Caine, author 
of " The Manxman," etc. 

* * " We have in Mr. Hay a poet of very deep and passion- 
ate earnestness, fully conscious of the high vocation to which 
the poet is called, and with ardent aspirations to achievement. 
That much has been achieved already will be, I think, abun- 
dantly clear to the reader of this book, and that still more may 
perhaps be looked for from one whose knowledge of life is so 
wide, whose outlook on the world is so broad, whose sympathies 
are so generous, whose spirit is so true and tender, may, I 
think, be confidently predicted." — Hall Caine. 

" Looking at Mr. Hay's poems purely as literary produc- 
tions, we find little to take exception to. Their first character- 
istic is their earnestness, and this quality, we must believe, has 
its origin in that love for his subject which also finds expres- 
sion in the fidelity of his work to what it seeks to portray. 
These poems are real, and the impression they make is dis- 
tinct and strong. They speak of a wholesome view of life, and 
are imbued with a faith in nature, and the lessons it teaches, 
that makes powerful appeal to the heart." — Evening Bulletin. 

" Mr. Hay possesses a rich poetical imagination, and a 
delicately attuned ear. Whether he attempts to paint a picture, 
or tell a dramatic story, or turn a graceful lyric, or analyze the 
motives of the soul, he bends rhyme and rhythm to his purpose 
in a manner that shows mastery of his medium. Browning 
and, in a lesser degree, Tennyson, seem to have influenced 
Mr. Hay, but he possesses such a goodly fund of originality, 
that the suggestion of the greater poets is present without the 
confessed weakness of imitation." — Philadelphia Press. 

" In ' Trumpets and Shawms ' Mr. Hay has surpassed his 
former work, and touches a higher point of poetic fervor and 
cultured expression. He plans upon a large scale, and reaches 
with happy inspiration a lofty plane in the choice of his themes, 
and in the felicitous expression of noble thoughts." — Philadel- 
phia Ledger. 

Beautifully printed on Dickinson handmade paper, 
deckel edges, gilt top, $1.50. 



A Few Words 
on Robert Browning 

By Leon H. Vincent. Second edition, revised 

The purpose of this little volume is to emphasize 
the old-fashioned doctrine that poetry makes for 
pleasure and for inspiration ; that it does not exist 
chiefly, or even in the least degree, to furnish an 
arena for exhibitions of the intellectual gymnastics of 
critics. The chapter entitled " How not to read 
Browning," protests against that sort of exposition 
which frightens plain readers away, by elevating the 
study of his works into the region of a special 
science. 

i6mo, handsomely bound in cloth, gilt stamped 
uncut edges, 50 cents 

No Sect in Heaven 

A Poem by Mrs. E. H.J. Cleaveland. Sewed with 
silk in covers of paper made by hand a hundred 
years ago. 

"This admirable little poem has gone through several 
editions, and this latest one is as delicate and pretty a way to 
preserve it in cheap form as could be wished." — Philadelphia 
Ledger. 

" Beautifully printed, and bound in the neatest rough-edg© 
style." — Buffalo News. 

" Very prettily printed." — New York Nation, 
Square i6mo, paper covers, 25 cents 



Stops y or How to Punctuate 

A Practical Handbook for Writers and Students. 
By Paul Allardyce. Fourth Edition. 

— "'Stops; or, How to Punctuate,' by Paul Allardyce, is an 
admirable little book of the kind. It is exact without being 
finical, and brief without being too compact to include excellent 
illustrations of its meaning. Best of all, it elucidates the fact 
that punctuation is a factor of literary style, the question of 
period or comma not being always one of sense, but sometimes 
one of taste. The book contains directions for correcting 
proof."— -The Critic. 

— " It is a clever little book giving useful information in 
the art of punctuation, not dogmatically but so one gets the 
reason for using or not using the various stops. The book is 
beautifully printed." — Buffalo News. 

— " Trustworthy hand-book on the elements of punctua- 
tion.' '—Baltimore Sun. 

— "A bright little hand-book. Its rules are very clear, 
and most aptly illustrated." — Rochester Morning Herald. 

— " A valuable little book presented in handsome typog- 
raphy. Writers and Students will derive instruction from its 
pages." — Norristown Herald. 

— " The rules given strike us as reasonable, and, if fol- 
lowed, likely to put some check upon intemperance in punctu- 
ation . ' ' — A tlantic Monthly. 

— "The book lays down the rules and furnishes examples 
in a clear and concise manner, so that he who runs may read. 
The size is convenient, and every student should have it at his 
elbow, as handy as his dictionary." — Cincinnati Enquirer. 

— •" Its clear and practical directions should be very help- 
ful. It is printed in a style which represents very creditably 
the book-making art." — Boston Journal. 

— "A very excellent and convenient book on punctuation, 
clearly explaining the rules to be followed in properly pointing 
manuscript. A fair and reliable manual." — Troy Times 

i8mo, cloth covers, 50 cents; paper covers, 25 cents 



The Ethics 
of George Eiiofs TVorks 

By the late John Crombie Brown, with an introduc- 
tion by Rev. Charles Gordon Ames, author of 
George Eliot's Two Marriages. 

It was of this book that George Eliot wrote with reference to 
certain passages : " They seemed to me more penetrating and 
finely felt than almost anything I have read in the way of 
printed comments on my own writings." And, in a letter to a 
friend of the author, she writes : " When I read the volume in 
the summer, I felt as if I had been deprived of something that 
should have fallen to my share in never having made his per- 
sonal acquaintance And it would have been a great benefit 
— a great stimulus to me — to have known some years earlier 
that my work was being sanctioned by the sympathy of a mind 
endowed with so much insight and delicate sensibility." No 
higher opinion is needed to make all interested in the works of 
George Eliot desire to read this volume. 

i2mo, paper covers, 50 cents 



George Eliofs Two Marriages 

An essay by Rev. Charles Gordon Ames. Eighth 
edition, revised. 

A venerable clergyman and eminent scholar, whose praise is 
in all the churches of America, calls this " the ablest, wisest 
and best article that has yet been written about George 
Eliot" ; and adds, " It is worth much to have her so defended 
that moral sentiment shall not be thereby outraged or im- 
pugned." A Philadelphia divine — a leader among leaders in 
a large denomination — calls it " a brave, candid, discriminating, 
and on the whole satisfactory view of a very difficult and 
embarrassing subject." 

i2mo, wide margins, uncut ; paper covers, 20 cents 



Evolution and Religion 

From the Standpoint of one who Believes in Both. 
A Lecture by Rev. Minot J. Savage, Church 
of the Unity, Boston. Third edition. 

This volume is a notable addition to the literature of recent dis- 
cussion, not so much from any novelty in its ideas, as from the 
extraordinary clearness and vigor of their putting. Mr. Savage 
seems not to use his opportunity chiefly for the vindication of 
Evolution, which he claims has passed beyond the need of 
defence, but to exhibit what he considers the absurdity of its 
theological opponents. He charges the prevalence of nominal 
unbelief upon the real unbelief of the Church, which averts its 
face from new light and insists on the infallibility and Divine 
origin of traditions which the Creator himself contradicts by 
the revelation contained in His works. The book contains 
many sentences that would shake a sleepy man into wide- 
awakeness, and make a thoughtful man more thoughtful, 
whether in agreement or disagreement. 

i2mo, wide margins, uncut; paper covers, 25 cents 

Theology of Evolution 

By E. D. Cope, A. M., Ph. D. 

The high standing of Professor Cope as a scientific student and 
thinker, sufficiently recommends whatever he may write to 
inquirers in the same field. This book possesses a peculiar 
value in that, while presenting some of the most important 
results of his mature thought, it was written for a popular audi- 
ence, and, therefore, as far as possible, is adapted in style to 
the comprehension of others than students. 

i2mo, cloth covers, 75 cents; paper covers, 30 cents 



These books may be had of any bookseller, or 
will be mailed on receipt of price, to any address in 
the world, by the publishers, 

ARNOLD AND COMPANY 

4a© Library Street, Philadelphia 



